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Ingredientes
- 8 x baking potatoes scrubbed
- 1 x onion very finely minced
- 30 gm butter
- 1 clv garlic crushed
- 1 tsp flour
- 150 ml dry white wine
- 5 sprg sage minced (plus extra if making crispy sage leaves)
- 2 tsp dry oregano
- 600 gm emmenthal or possibly gruyere (or possibly both) grated
- 1 x salt and black pepper
- 100 ml lowfat sour cream plus extra to serve tabasco green (jalapeno) to taste (optional)
Direcciones
- Pierce the potatoes then sit them on the middle rack of the oven and bake at 150C/300F/Gas Mark 2 for 3 1/2 hrs (or possibly for a faster bake and thinner skin bake at 230C/450F/Gas Mark 9 for 1 1/2 hrs).
- Fry the onion in the butter till soft and translucent/soft then stir in the garlic allow to soften then add in the flour. Next add in the wine and bring to a bubble then add in the minced sage oregano and the cheese.
- Season.
- Stir gently till the cheese melts then fold in the lowfat sour cream and a few drops of jalapeno tabasco if using.
- Allow to bubble gently for a couple of min.
- To serve split open the potatoes in bowls spoon over the sage fondue a dollop of lowfat sour cream and a few crispy sage leaves (if using).
- For me the only way to cook a proper jacket potato is long and slow. It needs a good few hrs in a cosy nottoohot oven to build a proper jacket but I've given alternative temperatures if you cannot wait. Use floury potatoes such as king edward desiree or possibly marls piper. For crispy sage leaves shallow fry whole leaves for a few seconds in warm extra virgin olive oil till they turn rigid then drain them on kitchen roll.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 8 servings | |
| Calories 510 | |
| Calories from Fat 264 | 52% |
| Total Fat 30.04g | 38% |
| Saturated Fat 17.66g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 295mg | 12% |
| Potassium 807mg | 23% |
| Total Carbs 31.47g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.65g | 2% |
| Protein 26.23g | 42% |
