
- 1 fondue Du Guerrier by 1001 Fondues, 350 g (12 oz.)
- 2 Idaho potatoes
- 15 mL (1 tbsp.) butter
- ½ onion, thinly sliced into 0.5 cm (¼ in.) strips
- 30 mL (2 tbsp.) maple syrup
- 15 mL (1 tbsp.) balsamic vinegar
- 100 g (3.5 oz.) bacon strips
- Chopped chives
- Preheat oven or BBQ to 180 °C (350 °F).
- Wrap potatoes in aluminum foil.
- Bake or BBQ potatoes for 45 to 60 minutes, depending on size. Check for doneness with the tip of a knife and allow to cool.
- Heat butter in a small skillet over medium heat. Add onions and cook, stirring regularly, until golden-brown.
- Add maple syrup, let caramelize, then deglaze with balsamic vinegar.
- In another small skillet, sauté the bacon until crisp.
- Prepare fondue according to package cooking instructions.
- Remove foil from potatoes. Cut in half lengthwise. Scoop out the inside, taking care not to pierce them. Reserve potato flesh for another recipe.
- Fill potatoes with fondue and garnish with caramelized onions and bacon.
- Return to oven and heat for 5 minutes.
- Sprinkle with chives and serve immediately.
For a change from fried or mashed potatoes, there’s nothing like a new daring but easy recipe featuring Quebec cheese fondue! As a side dish or a main course, it’s quick, nourishing and comforting! “Potato, the vegetable of the shack and the château.” – Le marquis Louis de Cussy.

Du Guerrier is made with a blend of local cheeses and seasoned with spices native to Quebec. The traditional Épices du Guerrier spice blend adds an explosive burst of amazing flavour—cheese, maple and dune pepper, yum!