Try this Stuffed Baked Potatoes with Cheese Sauce recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425F. 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
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Serving Size: 1 Serving (1855g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2667 | ||
Calories from Fat: 1287 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.1g | 191 % | |
Saturated Fat 61.3g | 306 % | |
Monounsaturated Fat 51.3g | ||
Polyunsanturated Fat 23.4g | ||
Cholesterol 454.3mg | 140 % | |
Sodium 987.8mg | 34 % | |
Potassium 6639.8mg | 175 % | |
Total Carbohydrate 283.5g | 83 % | |
Dietary Fiber 34.7g | 139 % | |
Sugars, other 248.8g | ||
Protein 72.7g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2667
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