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Potatoes on the Half-Shell

Bake large, smooth potatoes; cut each in half lengthwise; scrape out the inside, leaving the skins whole. Beat the potato to a cream with melted butter and cream; season with pepper and salt, and fill the "shells," rounding the potato on top. Put a speck of butter on each half and brown slightly in the oven. Potatoes on the half-shell are more delicate than the ordinary baked potato.