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Baked Potato Fondue

Tara Noland
This Baked Potato Fondue will be loved by everyone. Serving it up with little delicious Creamer potatoes is the perfect match of flavors. It is like you get a little baked potato in every bite!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Swiss

Ingredients
 

  • 2 lbs. Little Potato Company Creamer potatoes
  • 6 slices bacon cooked crisp and sliced into lardons
  • 1 cup sour cream
  • 10 oz. Gruyere cheese grated
  • 4 oz. white sharp cheddar grated
  • Freshly ground pepper
  • Pinch of nutmeg
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. dried mustard
  • Chives or green onions chopped (optional)

Instructions
 

  • Boil the potatoes for 15 min. Combine the two cheeses.
  • Heat sour cream in a large sauce pan until just before boiling.
  • Add a handful of cheese. Stir with a wooden spoon until completely melted. Repeat adding handfuls but melting completely after each addition.
  • Add the pepper, nutmeg, worchestershire sauce, dried mustard. Add the crisp bacon and stir. Transfer to a heated fondue pot and serve with the little potatoes.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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