Stuffed Baked Potatoes With Cheese Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese/eggs, Sauces, Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | Potatoes | |
| 1/2 | c | Milk |
| 2 | T | Butter or margarine |
| 1/2 | t | Salt |
| 1 | Egg yolk | |
| Cheese Sauce | ||
| 2 | T | Butter or margarine |
| 2 | T | Flour |
| 1/2 | t | Dry mustard |
| 1/4 | t | Salt |
| Dash Pepper | ||
| Dash cayenne | ||
| 1 | c | Milk |
| 1 | c | Grated sharp Cheddar cheese |
| 1/4 lb |
INSTRUCTIONS
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. 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1799
Calories From Fat: 928
Total Fat: 104g
Cholesterol: 306.9mg
Sodium: 4249.6mg
Potassium: 3756.7mg
Carbohydrates: 167.2g
Fiber: 19.5g
Sugar: 25.8g
Protein: 53.4g