Manchego fondue in deep-fried potato skins

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 1 hour or until cooked, crispy and soft inside. Leave to cool slightly then cut the potatoes in half, scoop out the flesh and place in a bowl. Set aside the skins. Mash the flesh until smooth.

2. 2

   Melt the cheese in a saucepan with the garlic, cream and sherry over a medium heat and then gradually stir in enough of the mashed potato to make a thick sauce. You might not need it all. Season with salt and pepper.

3. 3

   Meanwhile, preheat a deep fat fryer to 180C. Deep-fry the potato skins for 2-3 minutes until crisp. Transfer to kitchen paper to drain. Place the parsley leaves into the fryer and cook for 1 minute or until crispy, then transfer to kitchen paper to drain.

4. 4

   Spoon the cheese fondue into the crispy skins and top with the spring onions. Toss the green olives and pickled onions together with the crispy parsley leaves and the paprika and serve alongside the potato skins.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.