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

1. Wash the potatoes and pat dry. Prick each potato with a fork in 1 or 2 places. Bake at 400 degrees 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 and gently fold into potato mixture.

5. Spoon mixture into potato shells. Sprinkle with the cheese.

6. Place on a baking sheet. Bake at 375 degrees for 15 to 20 minutes until the cheese is melted and the potatoes are hot. Serve immediately.

Good served with: Baked ham, asparagus and pineapple upside-down cake.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients.

Tips: A combination of one or more of the following can be added to the baked potato pulp to create new interest: minced green onions, chives or fried onion rings; chopped green peppers or avocados; diced ham or bacon bits; curry powder and chopped cooked shrimp; sauteed mushrooms.