Baked Stuffed Potatoes
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INGREDIENTS 3 large baking potatoes
1 tablespoon cream
1 tablespoon milk
1/8 teaspoon pepper
1 tablespoon butter
1/2 teaspoon salt
1 egg white, stiffly beatenBake the potatoes at 450 degrees about 40 minutes, depending on size, or until soft. Remove from the oven. Let cool enough to handle.
Cut in half lengthwise and scoop out the inside, leaving a 1/4-inch thick shell. Mash the potatoes, adding the cream, milk, butter, salt and pepper; mix well. Fold in the stiffly beaten egg white and blend.
Refill the potato shells; return to the 450 degree oven to reheat and brown lightly on the top, about 10 to 15 minutes.