4 lg. Idaho baking potatoes
2 eggs, separated
2 tbsp. butter
1/4 c. whipping cream
Salt & black pepper, to taste
3/4 c. grated cheddar cheese

1. Rinse potatoes. Pat dry. Prick each potato with a fork. Bake at 400°F for 1 hour or until potatoes are done.

2. Cut a thin slice off flat side of each potato.

3. Scoop out the pulp into a bowl, leaving shells intact. Beat pulp with the egg yolks until fluffy. Beat in butter and cream. Season with salt and pepper.

4. Whip egg whites until stiff. Gently fold into potato mixture.

5. Spoon mixture into potato shells. Sprinkle with the cheese. Place on a baking sheet.

6. Bake at 375°F for 15 to 20 minutes until cheese is melted and the potatoes are hot. Serve immediately.

HEALTH NOTE: To reduce fat and calories, substitute half and half for whipping cream and use only 1/2 cup reduced-fat cheddar cheese.

TIPS: A combination of one or more of the following can be added to the baked potato pulp: minced green onions or chives, chopped green peppers, diced ham, sauteed mushrooms.

MICROWAVE TIPS: Prepare potatoes in the microwave oven. Place potatoes on a microwave-sage plate. Prick with a fork. Microwave on High (100%) power for 13 to 15 minutes. Wrap in a towel; let stand 5 to 10 minutes. Proceed from Step 2.

Serves 4.