Stuffed baked potatoes with cheese sauce
Yield: 1 servings
Ingredients:
- 4 lg Potatoes 1/2 ts Dry mustard
- 1/2 c Milk 1/4 ts Salt
- 2 tb Butter or margarine -Dash Pepper
- 1/2 ts Salt -Dash cayenne
- 1 Egg yolk 1 c Milk -Cheese Sauce 1 c Grated sharp Cheddar cheese
- 2 tb Butter or margarine -(1/4 lb)
- 2 tb Flour
Instructions:
1. Preheat oven to 425øF. Scrub potatoes; pierce each with a fork. Place on oven rack; and bake until fork-tender- 50 to 60 minutes. 2. Remove potatoes from oven. Cool slightly; split in half lengthwise. Gently scoop out potato keeping shells intact. Turn potato into a large bowl. Set 6 shells on a baking pan; discard remaining shells. 3. In saucepan heat milk and butter slowly until butter melts-don't let mixture boil. 4. With portable electric mixer beat potato until smooth. Add salt; gradually beat in warm milk mixture. Add egg yolk beating well until mixture is light fluffy and smooth. Spoon potato mixture into shells making a swirl at the top. Return to oven. Bake 10 minutes or until hot. 5. Meanwhile make cheese sauce: In small saucepan slowly heat butter; remove from heat; stir in flour mustard salt pepper cayenne and milk until smooth. 6. Before serving spoon cheese sauce over top of each potato. Makes 6 Servings Recipe From: McCall's April 1982 Joan Johnson Converted by MMCONV vers. 1.20
