Baked Potato Shell Eggs

Ingredients

• smooth, shapely potatoes
• eggs (for filling)
• salt and pepper
• 1 teaspoonful cream per egg
• 1 egg white
• potato pulp (scooped out)
• grated cheese or minced parsley (optional)

Method

1. 1 Bake potatoes until soft. Cut in halves lengthwise and scoop out a part of the pulp.
2. 2 Break an egg into each half, sprinkle with salt and pepper, and add a teaspoonful of cream to each egg.
3. 3 Bake in a moderate oven (350°F) until the eggs are set.
4. 4 Beat the egg white to a stiff froth and gradually work in the scooped-out potato pulp.
5. 5 Heap the potato mixture roughly over the baked eggs and keep in the oven until well puffed and brown.
6. 6 Sprinkle with grated cheese or minced parsley before serving.