Ingredients Jump to Instructions ↓

  1. 4 lg Potatoes

  2. 1/2 c Milk

  3. 2 tb Butter or margarine

  4. 1/2 ts Salt

  5. 1 Egg yolk

  6. -Cheese Sauce 2 tb Butter or margarine

  7. 2 tb Flour

  8. 1/2 ts Dry mustard

  9. 1/4 ts Salt

  10. -Dash Pepper -Dash cayenne 1 c Milk

  11. 1 c Grated sharp Cheddar cheese

  12. 1/4 lb 1. Preheat oven to

  13. 425?F. Scrub potatoes; pierce each with a fork.

  14. 50 to 60 minutes.

  15. 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

  16. 6 shells on a baking pan; discard remaining shells.

  17. 3. In saucepan, heat milk and butter slowly until butter melts-don't let mixture boil.

  18. 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

  19. 10 minutes, or until hot.

  20. 5. Meanwhile, make cheese sauce: In small saucepan, slowly heat butter;

Instructions Jump to Ingredients ↑

  1. remove from heat; stir in flour, mustard, salt, pepper, cayenne and milk until smooth.

  2. 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.


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