Cheddar Topped Potatoes
Yield: 2 Servings

2 md Baking potatoes; baked and wrapped in foil
1 tb Flour
1/4 ts Salt
1/4 ts Marjoram
1/4 ts Dry mustard
1/8 ts Pepper
3/4 c Milk
2 tb Chopped red bell pepper
2 oz Shredded sharp Cheddar cheese

Combine flour, salt, marjoram, mustard, pepper and
salt; gradually stir in milk. Add red pepper and
cook 3-4 minutes until thickened, stirring after a
minute. Stir in cheese, heat 30 seconds, until
cheese melts.

Cut open potatoes, fluff pulp and top with 1/4 cup
sauce.