Souffle Potatoes Recipe

Instructions

1. Select 6 large even-sized potatoes, wash and scrub them, and when dry bake them in hot oven until done.
2. Cut off small portion of skin and remove inside part while hot.
3. Rub them quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon vegetable shortening, salt, pepper, nutmeg to taste, and work in 4 yolks of eggs.
4. Beat whites of eggs to stiff froth, and stir lightly into mixture.
5. Fill potato shells with this, and bake slowly for about 1/2 hour, or long enough for mixture to rise, and surface of it to brown.
6. If liked, a little grated cheese can be incorporated with mixture and sprinkled over top of potatoes just before baking second time.