Potatoes ‘Al Forno.’ No. 2
Roast six large potatoes in the oven with their skins on, cut them in two, remove the inside with a spoon, but take care to leave enough substance to preserve the shape of the potato. Put the inside of the potato in a dish and add two ounces of butter, half a pint of hot milk, salt and pepper to taste. Mix together until the paste is light, and then add the well-beaten whites of two eggs, and beat up the whole well. Fill the potato skins with the paste, first rolling it in the yolk of egg, then cook in the oven and serve as soon as the top is well coloured.