Maple Baked Potatoes and Fondue

• 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

1. Preheat oven or BBQ to 180 °C (350 °F).
2. Wrap potatoes in aluminum foil.
3. 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.
4. Heat butter in a small skillet over medium heat. Add onions and cook, stirring regularly, until golden-brown.
5. Add maple syrup, let caramelize, then deglaze with balsamic vinegar.
6. In another small skillet, sauté the bacon until crisp.
7. Prepare fondue according to package cooking instructions.
8. Remove foil from potatoes. Cut in half lengthwise. Scoop out the inside, taking care not to pierce them. Reserve potato flesh for another recipe.
9. Fill potatoes with fondue and garnish with caramelized onions and bacon.
10. Return to oven and heat for 5 minutes.
11. 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.