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Jacket potatoes with sage fondue and sour cream recipe And Books

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Jacket potatoes with sage fondue and sour cream recipe and books

So you would like to know how to make Jacket potatoes with sage fondue and sour cream recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


jacket potatoes with sage fondue and sour cream

8 baking potatoes scrubbed
1 onion very finely chopped
30g butter
1 clove garlic crushed
1 tsp flour
150m1dry white wine
5 sprigs sage chopped (plus extra if making crispy sage leaves)
2 tsp dried oregano
600g emmenthal or gruyere (or both) grated
salt and black pepper
100m1 sour cream plus extra to serve tabasco green (jalapeno) to taste (optional)

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 hours (or for a faster bake and thinner skin bake at 230C/450F/Gas Mark 9 for 1 1/2 hours).
Fry the onion in the butter until soft
and translucent then stir in the garlic allow to soften then add the flour. Next add the wine and bring to a bubble then add the chopped sage oregano and the cheese.
Season.
Stir gently until the cheese melts then mix in the sour cream and a few drops of jalapeno tabasco if using.
Allow to bubble gently for a couple of minutes.
To serve split open the potatoes in bowls spoon over the sage fondue a dollop of 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 hours in a cosy nottoohot oven to build a proper jacket but I`ve given alternative temperatures if you can`t wait. Use floury potatoes such as king edward desiree or marls piper. For crispy sage leaves shallow fry whole leaves for a few seconds in hot olive oil until they turn rigid then drain them on kitchen roll.

This Recipe Serves 8


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We truly hope you will like this American recipe, and enjoy your tasty Jacket potatoes with sage fondue and sour cream recepie. Check out these great recipe books and learn how to make Jacket potatoes with sage fondue and sour cream!
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