Raclette potatoes with prunes
Originating from the Alps, popular in Switzerland and France. In this case Raclette refers to the cheese used, traditionally melted and scraped onto potatoes and covered with prunes
- Prep Time: 16
- Total Time: 16 minutes
- Yield: 4 1x
- Method: import-018
- Cuisine: R019
Ingredients
Units
Scale
8 potatoes
2 teaspoon oil
Salt, pepper
125 g raclette cheese (one thick slice)
16 Sunsweet prunes
Cress for topping
Instructions
- Clean potatoes under running water thoroughly. Halve potatoes and hollow out with a melon baller (potato leftovers could be used for a soup).
- Place hollowed potatoes on a tray with baking paper. Sprinkle with some salt and pepper. Dice raclette cheese and place into the hollows. Bake potatoes in a preheated oven at 200 °C (Gas: Level 3-4, circulating air: 180 °C) for approx. 20 minutes.
- Press one prune lightly into the cheese of each potato and serve sprinkled with cress.
Notes
MK2
Nutrition
- Calories: 276
