Serves 4

INGREDIENTS:

2-4 baked Idaho potatoes
Sweet Sunshine Roasted Shallot & Garlic Sauce (1 Tablespoon per potato)
Butter, salt and pepper to taste

DIRECTIONS:

Halve the potatoes and scoop out the meat.
Mix with 1 Tablespoon of sauce per potato.
Also mix in butter and salt and pepper to taste.
Return potato mixture to shell and top with shredded Cheddar cheese.

Bake at 375 degrees F. until potatoes are hot and cheese is bubbly.

Goes great with any steak, pork, chicken or roasts.
(Recipe courtesy of Van Sarris, Master Chef)