Jacket Potatoes With Sage Fondue And Sour Cream Recipe

• 8 x baking potatoes scrubbed
• 1 x onion very finely minced
• 30 gm butter
• 1 clv garlic crushed
• 1 tsp flour
• 150 ml dry white wine
• 5 sprg sage minced (plus extra if making crispy sage leaves)
• 2 tsp dry oregano
• 600 gm emmenthal or possibly gruyere (or possibly both) grated
• 1 x salt and black pepper
• 100 ml lowfat sour cream plus extra to serve tabasco green (jalapeno) to taste (optional)

Directions