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Raclette potatoes with prunes

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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

  1. Clean potatoes under running water thoroughly. Halve potatoes and hollow out with a melon baller (potato leftovers could be used for a soup).
  2. 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.
  3. Press one prune lightly into the cheese of each potato and serve sprinkled with cress.

Notes

MK2

Nutrition

Find it online: https://sunsweet.eu/recipes/r019-raclette-potatoes-with-prunes/