Potato And Sundried Tomato Knockouts

• 12ea. 1/2" slice of potato skin from russet potatoes (long side)
• 1T chopped shallot
• 1/2T chopped garlic
• 2T & 2T butter
• 2T flour
• 1/2c milk
• 1/2c shredded smoked gouda
• 2T chopped sundried tomatoes
• 1T chopped pickled jalepeno
• 1/2c creme fraische

1. 1. bake potato skins brushed with 2T butter, for 40 mins at 350.
2. 2. In sauce pan heat other 2T BUTTER on medium high and add shallot and garlic 1 min.
3. 3. sprinkle flour over and stir 1 min then add milk and stir 2-3 mins, turn heat to med.
4. 4. Add gouda, tomatoes and jalepenos and some black pepper. Cook 5-10 mins stirring frequently.
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.

potatoes, t, t, t, t, milk, gouda, t, t, creme fraische

Taken from www.epicurious.com/recipes/member/views/potato-and-sundried-tomato-knockouts-1216317 (may not work)