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Melting Pot's Loaded Baked Potato Cheddar Fondue


1 cup vegetable bouillon

1/4 cup parboiled potatoes, diced

2 shakes of The Melting Pot’s Garlic & Wine Seasoning (or garlic powder)

1 1/4 cup cheddar/Swiss cheese blend

1/2 teaspoon fresh ground black pepper

1 tablespoon The Melting Pot’s Green Goddess Dip (or sour cream with chives)

1 tablespoon chopped bacon

1 tablespoon scallions


Add the vegetable bouillon to the top of a double boiler fondue pot. Add the potatoes and seasoning. Add the cheese in thirds and mix thoroughly using a whipping motion. Add pepper and stir to incorporate. Gently add the Green Goddess Dip (or sour cream and chives) to the center of the cheese and sprinkle the bacon around the edges of the dip. Garnish with scallions.


Suggested dippers: French, rye and pumpernickel breads, fresh vegetables or Granny Smith apples

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