Recipe: Twice Baked Potatoes (My Great Recipes Cards, 1985)

Hi Mary, I think this is the recipe you're looking for. I haven't tried adding beaten egg whites to stuffed baked potatoes - I'm going to have to try this one! Happy Cooking, Betsy

TWICE BAKED POTATOES

"The potato, as most will agree, is versatile, nutritious and universally appealing. When this version, seasoned with cheese, cream and eggs has palled. Get inspired with new creations by using one or more of the ingredients recommended under our Tips.*"

Preparation time: 20 minutes.
Oven temperature: 400 degrees F and 375 degrees F
Baking time: baked potatoes 1 hour.
Stuffed potatoes 15 to 20 minutes.

For 4 servings you will need:
4 large Idaho baking potatoes
2 eggs, separated
4 Tbsp. butter or margarine
1/4 cup heavy (whipping) cream
Salt and black pepper to taste
3/4 cup grated Cheddar cheese

Wash the potatoes and pat dry. Prick each potato with a fork in 1 or 2 places. Bake at 400 degrees F for 1 hour or until potatoes are done.

Cut a thin slice off flat side of each potato. Scoop out the pulp into a bowl, leaving shells intact. Beat pulp with the egg yolks until fluffy. Beat in butter and heavy cream. Season with salt and pepper.

Whip egg whites until stiff and gently fold into potato mixture. Spoon mixture into potato shells Sprinkle with the cheese. Place on a baking sheet.

Bake at 375 degrees F for 15 to 20 minutes, until the cheese is melted and the potatoes are hot. Serve immediately.

Good served with:
Baked ham, asparagus, and pineapple upside-down cake.

*Tips: A combination of one or more of the following can be added to the baked potato pulp to create new interest: minced green onions. chives or fried onion rings; chopped green peppers or avocados; diced ham or bacon bits; curry powder and chopped cooked shrimp; sauteed mushrooms.

For 2 servings:
Half of the ingredients.

For 8 servings:
Double the ingredients

Source: My Great Recipe Cards, 1985 (Packet 31, Category 18 Pasta, Rice and Potatoes, Card 21)