RECIPES

Melty Raclette Baked Potato Bites

Active Time

30 Minutes

Servings

Makes

2 Dozen Bites

Ingredients

1 1/2 pounds small baby red potatoes (about 24)
3 tablespoons olive oil
8 ounces Alpinage Raclette cheese, shredded (2 cups)
1/2 cup chopped fresh parsley
1/2 cup pickle relish
Minced fresh parsley

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style or Raclette can be used in this recipe.

Instructions

Heat oven to 425°F. Pierce potatoes with a fork. Place potatoes on a 15 x 10-inch baking pan. Drizzle with olive oil; toss to coat. Bake for 30-40 minutes or until tender. Cool potatoes on a wire rack. Reduce oven temperature to 375˚F.
When cool enough to handle, cut a thin slice off the top of each potato. Carefully scoop out center pulp into a large bowl, leaving each potato with a shell. Save potato pulp for a different recipe.
Combine raclette and parsley in a large bowl. Spoon filling into potato shells; return to the pan. Bake for 8-12 minutes longer or until cheese is melted and potatoes are warmed through.
Top with pickle relish. Garnish with parsley.

Recipe Tip

A small 1/4 or 1/2 teaspoon measuring spoon is just the right size for scooping the center pulp from the potatoes.

Cheesemonger Tip

Handcrafted in small batches with farmstead raw milk, Alpinage Raclette cheese is aged in a cave-like cellar. It’s fashioned after a favorite French and Swiss mountain cheese but with a Wisconsin twist. This raclette is known for its creamy texture with earthy and fruit flavors. It’s as good of a table cheese as a melting cheese.