|Idaho potatoes/Null||4 (Null)|
|Egg yolks/Null||2 , beaten (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Sliced mushrooms/Null||2 Cup (32 tbs) (Null)|
|Minced onion/Null||1⁄4 Cup (4 tbs) (Null)|
|Diced green pepper/Null||1⁄4 Cup (4 tbs) (Null)|
|Minced parsley/Null||1 Teaspoon (Null)|
|Grated cheddar cheese/Null||1⁄2 Cup (8 tbs) (Null)|
|Boiled ham/Null||1 1⁄2 Pound, cut in to chunks (Null)|
|Butter/Null||1⁄4 Cup (4 tbs) (Null)|
|Flour/Null||1⁄2 Cup (8 tbs) (Null)|
|Water/Null||1⁄4 Cup (4 tbs) (Null)|
Bake potatoes; when done, cut in halves.
Scoop out centers, leaving the shell.
Add egg yolks, and salt to potatoes.
Beat until fluffy.
Melt butter and saute" mushrooms, onion, green pepper and parsley.
Dissolve flour in water and add to mushroom mixture, stirring until slightly thickened.
Put diced ham in the potato shell, top with thickened sauce and then whipped potato mixture.
Sprinkle grated cheese on top of each potato.
Bake 15 minutes at 375° or until slightly browned on top.
Can be prepared in advance, and kept refrigerated until time to pop into the oven.
Serving size: Complete recipe
Calories 3949 Calories from Fat 910
% Daily Value*
Total Fat 102 g157.6%
Saturated Fat 44 g219.9%
Trans Fat 0 g
Cholesterol 551.7 mg183.9%
Sodium 1876.1 mg78.2%
Total Carbohydrates 607 g202.3%
Dietary Fiber 54.3 g217%
Sugars 1.2 g
Protein 172 g344.1%
Vitamin A 63.8% Vitamin C 445%
Calcium 47.6% Iron 23.1%
*Based on a 2000 Calorie diet