Stuffed Potatoes Recipe

If it is necessary to keep them any length of time, cut off the end of

each potato, scrape out the inside, season with salt, pepper, a little

butter, a small quantity of cream and to every three potatoes one egg,

the white beaten stiff. After whipping up light put back in the shells,

where they will keep warm. Just before sending to the table, put in the

oven for a few moments, until they puff up and brown at the ends.

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