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Potatoes, Sacked

Take some large potatoes, wash them very clean, bake them about forty-five minutes, or till soft, and cut a round piece off the top of each one. Scrape out the inside carefully, taking care not to break the skin, and set aside the empty cases with the covers. Mash the insides very smoothly, working into the mass a half tea-spoonful each of butter and cream for every potato. Season with salt, pepper, and grated cheese, work it very soft with milk, and put into a saucepan to heat, stirring to prevent burning. When very hot, stir in one beaten egg for six potatoes. Boil up once, fill the skins with the mixture, replacing the caps, return them to the oven for three minutes, and serve upon a napkin in a deep dish.