Souffle Potatoes
6 large potatoes
4 tablespoons melted butter
1/2 cup heavy cream
3 eggs
salt
pepper
Wash and dry the potatoes, prick them lightly with a fork and bake 1 hour in a preheated 400 degree oven. Cut a lid lengthwise off the baked potato, scoop the flesh out. into a bowl and thoroughly mix in the melted butter and cream. Separate the eggs, beat the yolks slightly, and stir them into the potato mixture. Beat the egg whites with a little salt until stiff and fold into the potato mixture. Season to taste with pepper. Pile the souffle mixture into a baking dish, return to the oven and bake at the same temperature for 25 minutes, or until the souffle is well risen and beginning to brown lightly.