Ingredients

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

Preparation

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