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Stuffed Potatoes
50 medium size potatoes2 cups butter
3 cups milk
3 tablespoons salt
1 teaspoon pepper
10 egg whites, beaten stifflyWash 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.
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