Potato Croquettes Recipe

Baked potatoes that are left over must be made into stuffed potatoes
before they are heavy and cold. At the close of the meal at which they
were first served, cut the potatoes directly into halves, scoop out the
inside portion, put it through an ordinary vegetable press, or mash it
fine; add a little butter, salt, pepper and sufficient milk to make a
light mixture; stand this over hot water and beat until light and smooth.
Put it back into the shells, and stand them aside in a cold place. When
ready to serve, brush the top with beaten egg, run them into a quick oven
until hot and golden brown.