Stuffed Baked Potatoes With Cheese Sauce Recipe




Stuffed Baked Potatoes With Cheese Sauce 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, )

A Recipe for
Stuffed Baked Potatoes With Cheese Sauce

 

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Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.


This Recipe for Stuffed Baked Potatoes With Cheese Sauce is one of thousands in the Recipes-to-go Cheese Cookbook.


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Stuffed Baked Potatoes With Cheese Sauce

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Stuffed Baked Potatoes With Cheese Sauce Directions

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

Serves: 1

 

 

 

 

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Stuffed Baked Potatoes With Cheese Sauce Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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