*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Cheese/eggs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
   Converted by MMCONV vers. 1.20
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