Cheesy Fondue Twice Baked Potatoes

Ingredients - serves 4

4 large baking potatoes 

250g unsmoked pancetta 

1 large onion, diced 

2 tbsp olive oil 

2 tbsp butter 

Cheese sauce 

1 tbsp butter 

1 tbsp plain flour  

300ml warmed milk 

1 large tsp Dijon mustard 

Splash white wine 

250g extra mature cheddar 

Handful chives, chopped 

Black pepper 

Method 

To make these delicious autumnal baked fondue potatoes, first bake the potatoes at 200° C (fan) for one hour thirty minutes to two hours depending on how big the potatoes are. Whilst the potatoes are cooking, heat the olive oil and butter in a saucepan and allow to melt. Add the pancetta and onion and cook until the pancetta is crispy and the onion tender. Season with black pepper. 

 Now make a cheese sauce by melting the butter in a saucepan and stirring in the flour. Mix to a roux and cook out for one minute before slowly whisking in the warmed milk. Now mix in the mustard and white wine, season with black pepper and gradually mix in the cheddar.   

 Allow to melt, then take off the heat and place in a large mixing bowl. Stir in the chopped chives, pancetta and onion mix. Once the potatoes are baked, cut each potato in half and scoop out the filling into a large bowl.  

 Mix all the ingredients together and then refill the potato skins and place on a lined baking tray. Your oven should already be hot but turn it down to 180° C (fan) and bake the potatoes again for twenty minutes until golden brown and bubbling. Be careful as they will be very hot but serve with a lovely side salad for a yummy autumnal dinner.