4 lg Potatoes
1/2 c Milk
2 tb Butter or margarine
1/2 ts Salt
1 Egg yolk
-Cheese Sauce 2 tb Butter or margarine
2 tb Flour
1/2 ts Dry mustard
1/4 ts Salt
-Dash Pepper -Dash cayenne 1 c Milk
1 c Grated sharp Cheddar cheese
-(1/4 lb) 1. Preheat oven to 425?F. 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