Cheese fondue in the baked potato
very easy
135 mins
135 mins
Ingredients
- 4 large baked potatoes (approx. 250 g each)
- 1 (320 g) Oven cheese
- 1⁄2 Baguette (e.g. onion baguette)
- 200 g Date tomatoes
- 1 small red and yellow peppers
- 1 (approx. 200 g) Courgette
- 1⁄2 Branch rosemary
- 4-5 Tbsp Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 package (75 g) Vegetable chips
- baking paper
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Wash potatoes, dry and bake in the hot oven 1 1⁄4-1 1⁄2 for hours.
- 2
In the meantime remove the rind from the cheese. Cut the cheese into quarters. Cut bread into thin slices. Wash and halve the tomatoes. Clean and wash the peppers and cut them into wide strips. Clean and wash the zucchini, cut them lengthwise into halves or quarters depending on their size, then cut them diagonally into longer pieces.
- 3
Wash the rosemary, dab dry, remove the needles and chop finely.
- 4
Take the potatoes out of the oven and cut all around the top with a small knife. Then hollow out the potatoes with a teaspoon, leaving about 1 cm of edge. Spread the cheese into the potatoes, if necessary cut a little smaller.
- 5
Spread filled potatoes and slices of bread on the tray, drizzle bread with 2-3 tablespoons of oil. Bake the bread in a hot oven at the same temperature for 5-7 minutes, the potatoes for about 25 minutes
- 6
Heat 2 tablespoons of oil in a frying pan. Sauté the zucchini in it for 4-5 minutes. Season with salt, pepper and rosemary. Serve with bread, other vegetables and vegetable chips with the potatoes. Dip the ingredients prepared for eating into the cheese little by little.
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