Beer and Cheese Baked Potatoes
(Specials run from Wednesday, October 22 - Tuesday, October 28, 2014)

From our Demo Coordinator, Lisa Woodward.

1 ½ lbs. Organic French Fingerling Potatoes $3.99/1.5 lbs.
½ c. Aviator Brewing Devil’s Tramping Ground Tripel $7.99/12 oz. save $1
1 tbsp. cornstarch
2 tbsp. butter
2 tsp. minced garlic
2 tbsp. minced onion
½ cup whole milk
2 ½ c. Grafton Village 2 Year Extra Sharp Vermont Cheddar $12.99/lb. save $2
1 tsp. salt
½ tsp. pepper
1 cup panko bread crumbs

1). Pre-heat oven to 350 degrees.
2). Cut potatoes in half lengthwise.  Spread cut potatoes in an oven-proof baking dish.  Set aside.
3). Place beer and cornstarch in a small bowl and whisk until cornstarch is dissolved.  Set aside.
4). In a medium size pot melt butter.  When melted, add garlic and onion and sauté until softened.  
5). Add milk, cornstarch and beer mixture and heat over medium heat, stirring continuously, until thickened.  Remove from heat.
6). Slowly add cheese to milk mixture, stirring continuously until cheese is melted.
7). Add salt and pepper.  Stir.
8). Pour cheese mixture over potatoes and sprinkle with panko.  
9). Place in oven and cook for 45 minutes or until browned and bubbly and the potatoes are fork tender.
Enjoy - Serves 4 to 6.