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Stuffed Potatoes No. 1

6 medium sized potatoes 1/3 to 1/2 cup milk or cream 2 to 3 tablespoons butter 1 teaspoon salt Select well-shaped potatoes of about equal size. Bake until soft, then cut or break the potato at about the middle. Remove the contents, mash the potato, add salt, butter and sufficient cream or milk to cause the potato to beat up light. When very light, fill the skins with the seasoned potato, piling it up in irregular shapes. Set the stuffed potatoes in the oven for a few minutes to brown.