Stuffed Baked Potatoes with Cheese Sauce
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| ½ | cup |
milk
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
egg yolks
|
*
|
| Cheese sauce | |||
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | cup |
milk
|
|
| 1 | cup |
cheddar cheese, very old, sharp
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
|
|
| 118 | ml |
milk
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 2.5 | ml |
salt
|
|
| 1 | each |
egg yolks
|
*
|
| Cheese sauce | |||
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
dry mustard
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 237 | ml |
milk
|
|
| 237 | ml |
cheddar cheese, very old, sharp
grated |
|
Directions
Preheat oven to 425℉ (220℃). Scrub potatoes; pierce each with a fork. Place on oven rack; and bake until fork-tender- 50 to 60 minutes.
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.
In saucepan, heat milk and butter slowly until butter melts-don't let 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.
Meanwhile, make cheese sauce: In small saucepan, slowly heat butter; remove from heat, stir in flour, mustard, salt, pepper, cayenne and milk until smooth.
Before serving, spoon cheese sauce over top of each potato.
