Instructions: Scrub and dry potatoes. Prick with a fork and rub with butter. Bake about 1 hour or until tender. Cut a slice from the top of each potato.

Scoop out pulp into a bowl, leaving about 1/4-inch rind in potato skin.

Mash the potatoes until free from lumps. Beat the butter, half-and-half and egg yolk. Stir in black pepper and Swiss cheese. Refill potato skins. Make a well in the potatoes. Fill with the Onion Sauce. Sprinkle with Parmesan cheese. Broil until browned.

Onion Sauce:
Saute onion in butter. Add flour and cook 1 minute. Slowly, pour in milk and half-and-half, stirring constantly. Salt to taste. Cook until thickened.

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