STUFFED BAKED POTATOES

A delicious and filling dish suitable for a light informal lunch or dinner, these baked potatoes are stuffed with a mixture of eggs, butter, cream and chives.

Preparation and cooking time 2 1/4 hours.

Servings-4

4 large potatoes, scrubbed and dried
1 tablespoon butter
1 tablespoon snipped chives
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
4 tablespoons double (heavy) cream
4 eggs, lightly beaten

Preheat the oven to fairly hot 375 degrees F. Prick the potatoes lightly with a fork. Place the potatoes on the centre shelf in the oven and bake them for 1 1/2 hours.

Remove the potatoes from the oven and cut off a 1 inch lid from the top of each one. Using a teaspoon, scoop out the potato flesh, taking care not to break the skin.

In a medium sized mixing bowl, mash the potato flesh and butter together, using a fork or potato masher. Add the chives, salt, pepper and nutmeg. Stir in the cream and beat until the ingredients are thoroughly combined. Gradually beat in the eggs.

Stuff equal amounts of the egg and cream filling into each potato. Place the potatoes in a baking dish and return them to the oven. Bake for 10 to 12 minutes, or until the tops of the fillings are lightly browned.

Remove the potatoes from the oven and serve at once.