Manchego fondue in deep-fried potato skins
By Matt Tebbutt From 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 …
