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Surprise Potatoes

Select large smooth potatoes and bake them in a very hot oven. When tender cut off the end of each and with a spoon scoop out into a heated bowl, taking care not to break the skins. Put through a ricer or mash until smooth, and for every 3 potatoes add i large teaspoonful of butter, I tablespoonful of cream and salt and pepper to taste. When well beaten stir in lightly the stiffly whipped white of I egg and refill the skins. Put on the covers and place in a brisk oven long enough to make very hot.