Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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