This is not a low-calorie potato dish, but it is so creamy and cheese filled that you can serve it with a salad to make a complete meal. Potatoes, mashed with butter, half and half and Swiss cheese, are stuffed into their jackets with a pool of creamy onion sauce nestling on top. Preparation time: 20 minutes. Baking time: 1 hour.

FOR 4 SERVINGS YOU WILL NEED:

4 lg. baking potatoes
1 tbsp. butter
4 tbsp. half & half
1 egg yolk, beaten
1/4 tsp. black pepper
1/2 c. grated Swiss or brick cheese
Onion Sauce (recipe follows)
1/4 c. Parmesan cheese

1. Scrub and dry potatoes. Prick with a fork and rub with butter. Bake about 1 hour or until tender.

2. Cut a slice from the top of each potato. Scoop out pulp into a bowl. Mash the potatoes until free from lumps.

3. Beat in the butter, half and half and egg yolk. Stir in black pepper and cheese. Refill potato shells.

4. Make a well in the potatoes. Fill with the sauce. Sprinkle with Parmesan cheese. Broil until browned.

ONION SAUCE:

Saute 2 tablespoons minced green onions in 2 tablespoons butter. Add 2 tablespoons all-purpose flour. cook 1 minute. Slowly pour in 1/2 cup each milk and half and half, stirring constantly. Salt to taste. Cook until thickened.

TIPS: For a quick version, mash the potato pulp with the butter. Mix with cooked crumbled bacon, grated Edam cheese, chopped green onions and parsley. Reheat in oven for 10 minutes until hot.

Good served with: Pork chops, green salad with walnut dressing and fresh fruit for dessert. FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.