Take large, fair potatoes, bake until soft, and cut a round piece
off the top of each. Scrape out the inside carefully, so as not to
break the skin, and set aside the empty cases with the covers. Mash
the inside very smoothly, working into it while hot some butter and
cream—about half a teaspoonful of each for every potato. Season with
salt and pepper, with a good pinch of grated cheese for each; work it
very soft with milk, and put into a saucepan to heat, stirring, to
prevent burning. When scalding hot, stir in one well-beaten egg for
six large potatoes. Boil up once, fill the skins with the mixture,
replacing the caps, return them to the oven for three minutes; arrange
upon a napkin in a deep dish, the caps uppermost; cover with a fold of
the napkin, and eat hot.
_Or,_
You may omit the eggs and put in a double quantity of cheese. They are
very good.