Potato Souffle Recipe

Choose large, smooth, handsome, uniform potatoes, allow an extra potato

for any waste. Bake and with a very sharp knife cut them in two

lengthwise. Remove the inside, season with butter, cream, pepper and

salt and fill the potato skins with the mixture; glaze them with the

beaten whites of eggs and over the top spread the whites of eggs beaten

to a stiff froth. Brown in the oven.

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