Title: Stuffed Baked Potatoes with Cheese Sauce
Categories: Vegetable Cheese Sauce
Yield: 1 Servings

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 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

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