Baked Potato Soufflé

• 4 tablespoons butter

• 4 tablespoons cream

• 2 teaspoons nutmeg

• salt and pepper to taste

• 4 eggs separated

Bake 12 potatoes for an hour. Split lengthwise, scoop out the flesh leaving the skins. Return the skins to the oven for 15 minutes to crisp them up.

Mast the potato meat, butter, cream, nutmeg, salt and pepper, and the egg yolks.

Whip the egg whites until stiff, fold into the potato mix. Spoon back into the shells, return to the oven and bake another 15 minutes, until golden brown. Serve hot