Baked potatoes with tomato fondue

Total time: 1hr 15m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 776 Kcal, 38g Protein, 46g Carbohydrates, 47g Fat


  • Baked potatoes
  • 20 g butter
  • 4 sprigs rosemary
  • 4 mealy potatoes (approx. 250 g each)
  • Tomato & cheese fondue
  • 1 tbsp olive oil
  • 2 garlic clove
  • 3 tbsp tomato puree
  • 250 g Vacherin Fribourgeois
  • 250 g Gruyère
  • 3 dl tomato juice
  • 2 tsp cornflour
  • 1 dl water
  • 1 pinch sugar
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • a little pepper

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  • Baked potatoes

    Cut the butter into pieces, place each potato on a piece of foil with the rosemary and a knob of butter. Season the potatoes, seal the foil at the top and place on a baking tray. Bake for approx. 50 mins. in the centre of an oven preheated to 200°C.
  • Tomato & cheese fondue

    Heat the oil in a fondue pot, press the garlic and add to the pot with the tomato puree, cook briefly. Pour in the tomato juice and bring to the boil. Grate the cheese directly into the fondue pot. Stir the cornflour into the water, add to the pot while stirring. Bring the fondue to the boil, stirring constantly, reduce the heat, continue to simmer until the cheese has melted. Add the thyme and sugar, season the fondue.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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