Stuffed Baked Potatoes With Cheese Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 large: Potatoes,
1/2 cup: Milk,
2 tbsp: Butter or margarine,
1/2 tsp: Salt,
1: Egg yolk Cheese Sauce,
2 tbsp: Butter or margarine,
2 tbsp: Flour,
1/2 tsp: Dry mustard,
1/4 tsp: Salt Dash Pepper Dash cayenne,
1 cup: Milk,
1 cup: Grated sharp Cheddar cheese, 1/4 lb
Directions:
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-dont
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: McCalls, April 1982 Joan Johnson
Converted by MMCONV vers. 1.20
Source from luhu.jp
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-dont
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: McCalls, April 1982 Joan Johnson
Converted by MMCONV vers. 1.20
Source from luhu.jp