for 24 pieces

Potatoes

24	baby potato
	salted water, boiling

Stuff the potatoes

600 g	fondue mix (preprepared) (e.g. Fine Food Gourmet Fondue with truffle)
½ dl	apple wine or apple juice
a little	pepper

How it's done

Potatoes

Remove a thin slice from the bottom of the potatoes so that they stand up. Remove a thin slice from the top of the potatoes, scoop out the top using an apple corer, leaving a border of approx 3 mm (don’t cut right through). Boil the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft, keep warm.

Stuff the potatoes

Mix the cheese and apple wine in a pan, bring to the boil, stirring constantly, reduce the heat, continue to simmer until the cheese has melted. Divide the fondue among the potatoes, keep these warm in an oven preheated to 160 °C until all the potatoes have been stuffed. Season the fondue potatoes, serve immediately.

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