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STUFFED BAKED POTATOES WITH CHEESE SAUCE

Ingredients: 18 Ounce(s) creamy peanut butter 4 large Potatoes 1/2 Cup(s) Milk 12 milk chips chocolate, semi-sweet 2 Tablespoon(s) Butter or margarine 12 butterscotch chips 1/2 Teaspoon(s) Salt 16 dry roasted peanuts 1 Egg yolk 326/625 Pound(s) butter 1/8 Quart(s) milk 2 Tablespoon(s) Flour 1/4 regular vanilla pudding mix (regular dry) 2 Pound(s) powdered sugar 1/2 Teaspoon(s) Dry mustard 1 mapleine 1 Dash Pepper 1 Dash cayenne 1 Cup(s) Grated sharp Cheddar cheese 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
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