Volcano Potatoes

Not your everyday potato dish.

        5 or 6 medium-size potatoes, scrubbed
        Boiling water to cover
        2 teaspoons salt
        1 1/4 cups evaporated milk
        1/8 teaspoon pepper
        2 egg yolks, beaten
        2 tablespoons butter or margarine, melted
        1/2 cup grated American cheese

Oven: 450 degrees

Boil potatoes in their jackets in water with 1 teaspoon salt in a covered saucepan until tender. Drain and remove jackets. Mash thoroughly in the saucepan. Add one cup evaporated milk to give the desired consistency; beat until fluffy. Season with salt and pepper.

Heap in roughly volcano shape in a greased pie plate or baking dish. Make a crater in the top about the size of a custard cup. Combine the egg yolks, quarter-cup evaporated milk, melted margarine, cheese, and remaining salt and pepper. Pour into crater. Bake until the topping browns, cracks, and runs down the sides of the volcano. Serves six.

(Vegetables, potatoes - Volcano Potatoes)