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Potatoes on the Half-Shell

Select medium-sized potatoes and bake. Remove the top of each potato so as to make it boat shape. Scoop out the inside, being careful not to break the shell. Mash very thoroughlyit is well to put them through a ricer-add butter, salt and hot milk and beat well. Pile the mixture lightly into the shells, do not smooth down the top, stand each in a shallow pan, return to the oven and brown lightly on top. A quick oven is required to brown the potatoes.

If the potatoes are too large for a single serving, they may be cut in two lengthwise, and each half may be stuffed.