|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.