Potato And Sundried Tomato Knockouts

1. 1

   1. bake potato skins brushed with 2T butter, for 40 mins at 350.

2. 2

   2. In sauce pan heat other 2T BUTTER on medium high and add shallot and garlic 1 min.

3. 3

   3. sprinkle flour over and stir 1 min then add milk and stir 2-3 mins, turn heat to med.

4. 4

   4. Add gouda, tomatoes and jalepenos and some black pepper. Cook 5-10 mins stirring frequently.

5. 5

   5. when skins are tender, top with some cheese sauce and a dollop of creme fraische or serve the chhese sauce as a dipping sauce on a buffet.

No additional tips available.