Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 2
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 2 baking potatoes
- 300g/10½oz manchego, grated
- 1 garlic clove, finely chopped
- 200ml/7fl oz double cream
- 100ml/3½fl oz amontillado sherry
- vegetable oil, for deep-frying
- 1 tbsp fresh flatleaf parsley leaves
- salt and freshly ground black pepper
To serve
- 2 spring onions, chopped
- 6 green olives, stones removed and chopped
- 2 pickled onions, quartered and petals separated
- pinch hot smoked paprika
Method
Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1 hour or until cooked, crispy and soft inside. Leave to cool slightly then cut the potatoes in half, scoop out the flesh and place in a bowl. Set aside the skins. Mash the flesh until smooth.
Melt the cheese in a saucepan with the garlic, cream and sherry over a medium heat and then gradually stir in enough of the mashed potato to make a thick sauce. You might not need it all. Season with salt and pepper.
Meanwhile, preheat a deep fat fryer to 180C. Deep-fry the potato skins for 2–3 minutes until crisp. Transfer to kitchen paper to drain. Place the parsley leaves into the fryer and cook for 1 minute or until crispy, then transfer to kitchen paper to drain.
Spoon the cheese fondue into the crispy skins and top with the spring onions. Toss the green olives and pickled onions together with the crispy parsley leaves and the paprika and serve alongside the potato skins.