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

Converted by MMCONV vers. 1.20

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