Baby Potatoes with Truffle Fondue

Nice Appetizer when it’s cold outside! 

You need:

• 24 Baby Potatoes
• Salt Water to cook them in
• 600 gr. Cheese Fondue mixture
• Summer or Black Truffle chopped or Truffle Oil
• 3 tablespoons of Apple juice
• little pepper

and so it’s done

Cut the bottom of the potatoes so they stand straight, cut the top and remove the inside, leaving a 1/8 of an inch border, do not puncture the bottom.

Cook the potatoes in the saltwater for about 15 min. then keep them warm. Mix the apple juice and the cheese in a pot, stir well and let simmer until the cheese is melted. Distribute the melted cheese into the boiled potatoes and place them in a 320 F. oven to keep warm until all of them are filled. Season them and serve immediately.