| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables, Cheese/eggs, Sauces |
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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