Preheat the oven to 400 degrees. Bake the potatoes on a rack for 1 hour or until soft. Allow them to cool slightly.
Cut the potatoes in half, scoop out the pulp, and place in a mixing bowl, setting the skins aside. Add the butter, salt, black pepper, and cayenne. Mash well, adding enough milk to make a fairly stiff mixture. Add the beaten egg yolks and stir.
Spoon the mixture into the potato skins and top with shredded cheese. Place on a cookie sheet and bake for 20 minutes, until well browned.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 8|
|Calories from Fat: 166 (49%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 100.3mg||31 %|
|Sodium 201.8mg||7 %|
|Potassium 890.7mg||23 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 30.3g|
|Protein 9.3g||13 %|
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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: 336
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