Stuffed Baked Potatoes with Cheese Sauce

Directions

1. 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.

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 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.