Fondue is elegant to serve and fun to eat, especially during the holidays. However, these Fondue Stuffed Baked Potatoes are a fun twist, saving your guests from all the dipping. A few years ago I was at a Christmas market in Switzerland and one stand was selling fondue. The way they served it in mini-baguettes was so clever.
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Consequently, it got me thinking about other ways to create individual servings of fondue. By the way, Swiss legend has it, the diner that loses their bread in the fondue pot consequently must punish themselves by jumping into Lake Geneva. That’s a lot of pressure to have on a person at dinner.
I have included my favorite recipe for Champagne fondue. It’s from Epicurious. I sought out fondue with a champagne base after a Champagne fondue dinner in Geneva Switzerland with my husband at Cafe Bon Vin, famous for Champagne Fondue. I could not get that fondue out of my head ever since. After a few tries, this Epicurious recipe was the closest I came and it’s delicious. Also, it works perfectly with this Fondue Stuffed Baked Potatoes recipe.
Substitutions:
Use your own favorite fondue recipe instead. Alternately, buy ready-made fondue in the store. I was curious about the one Trader Joe’s La Fondue, read to eat Fondue. So I bought a tub. It’s actually delicious and a huge shortcut to making this Fondue Stuffed Baked Potatoes recipe or for your own fonue dinner.
By the way, I used a mix of white and yellow potato varieties to see which ones were best. I slightly preferred the yellow potatoes. However, use whatever potato variety you have on hand. You can roast and scoop out the potatoes a day ahead of serving them. Just let them come to room temperature before filling them with fondue and giving them a final bake in the oven.
This Fondue Stuffed Baked Potatoes recipe is a great holiday side dish option for a meat or fish course.
Fondue Stuffed Baked Potatoes
Ingredients
- 6 medium-sized yellow or white potatoes
- 4 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1+1/3 cups Wine or Champagne
- 1 large shallot minced.
- 1+1/3 cups grated Emmenthaler
- 2 cups grated Gruyere
- 1/2 cup Brie without rinds
- Cornstarch
- 1/48 teaspoon nutmeg
- White pepper
Instructions
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Preheat the oven to 375 F.
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Scrub the potatoes and pat dry.
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Place the potatoes on a foil or parchment lined baking sheet.
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Place in oven and bake for one hour or until you can easily run a fork through the potatoes.
Make the Fondue:
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In a separate small bowl, whisk together the cornstarch and lemon juice.
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Place the shallots in a fondue pot or heavy bottomed saucepan
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Add the champagne or wine and bring to a boil over medium heat. Let simmer for 2 minutes.
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Remove the pot from the heat and stir in all the cheeses. Mix in the cornstarch/lemon mixture.
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Return the pot to medium heat and cook, stirring until everything is melted and smooth.
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Season with nutmeg and white pepper.
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Cover and keep warm.
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Remove the potatoes from the oven.
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when the potatoes are cool enough to handle. Cut a large oval lengthwise in the top.
Assemble the Fondue Potatoes
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Use a teaspoon to hollow out the potatoes, leaving about 1/4 inch of potato flesh all around in each.
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Spoon the fondue into each hollowed out potato. You may need to slightly reheat the fondue.
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Return them to the top rack oven heated at 350 degrees F.
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Bake for 10-15 minutes until the cheese starts to bubble and is slightly brown at the edges.
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Remove from oven. Plate and serve.
Like these Fondue Stuffed Potatoes? Also, check out some of these other delicious recipes:
CHEESE FONDUE SIRLOIN CASSEROLE
CHOCOLATE CHERRY VALENTINE’S FONDUE
FESTIVE CHEESE FONDUE SOUP
