Preparation:
1.) rinse and scrub potatoes. Pat dry. Prick a few times with a fork. Bake at 375 for about 1 hour or until soft.
2.) Cut a thin slice off the top of each potato. Carefully scoop out the pulp. Put in a bowl.
3.) Separate eggs. Add egg yolks to potato pulp. Stir and blend until smooth.
4.) Add butter and cream. Season to taste with salt and pepper.
5.) Beat egg whites until smooth peaks form. Fold into potato mixture.
6.) Fill potato shells with mixture. Bake in oven at 375 for about 15 minutes or until heated through. | 