STUFFED POTATOES

Stuffed Potatoes

50 medium size potatoes
2 cups butter
3 cups milk
3 tablespoons salt
1 teaspoon pepper
10 egg whites, beaten stiffly

Wash and scrub the potatoes. Bake at 400 degrees F for about 1 hour.

Cut off the tops lengthwise and scoop out the insides. Mash and season. Add milk and beat until fluffy. Fold in egg whites. Refill shells with potato mixture. Place on a baking sheet that has been lightly sprayed with oil.

Brown in the oven at 400 degrees F for about 25 minutes.

NOTE: Top with shredded cheese if desired. If made ahead and refrigerated, add 10 minutes baking time.

Serves 50.