1 (6 oz.) baking potatoes
4 tbsp. evaporated non-fat milk
1/4 c. sour cream
2 tbsp. butter
Dash ground nutmeg
1 tbsp. chopped chives
1 tsp. fresh lemon juice
Pepper to taste
3 egg whites
1 tsp. white vinegar
Paprika

Pierce potatoes with fork to allow steam to escape during cooking. Bake at 400 degrees until tender when pierced with a fork, 45-60 minutes. Cut potatoes in half lengthwise and scoop out pulp, leaving skins intact. Mash pulp and blend in milk, sour cream, butter, nutmeg, chives, lemon juice, and pepper. Whip until smooth. Place egg whites in a bowl, add vinegar, and beat until stiff. Fold into whipped potato mixture. Mound potato mixture in reserved skins with a spoon (or use a pastry bag) and sprinkle with paprika. Place in a baking dish and bake at 375 degrees for 10 minutes. Makes 6 servings.