4 baking potatoes
2 eggs
4 tbsp. butter
4 tbsp. whipping cream
Dash of salt
Dash of pepper
3/4 c. shredded cheddar or Monterey Jack cheese

Rinse and scrub potatoes. Pat dry. Prick a few times with a fork. Bake at 375 degrees for about 1 hour or until soft.

Cut a thin slice off the top of each potato. Carefully scoop out the pulp. Put in a bowl. Separate eggs. Add egg yolks to potato pulp. Stir and blend until smooth. Add butter and cream. Season to taste with salt and pepper. Beat egg whites until stiff peaks form. Fold into potato mixture.

Fill potato shells with mixture. Sprinkle with cheese. Bake in oven at 375 degrees for about 15 minutes or until heated through.