POTATOES (STUFFED) (3)

6 large boiled potatoes, 1-1/2 ozs. of grated Gruyère or Canadian cheese, 1 egg well beaten, pepper and salt to taste, a piece of butter the size of a walnut. Halve the potatoes as before, scoop them out, leaving 1/2 inch of potato wall all round. Mash the scooped out potato well up with the cheese, add the egg, butter, and seasoning, also a little milk if necessary; fill the potatoes, tie them together, brush over with a little oiled butter, and bake them 10 to 15 minutes. Serve with vegetables and white sauce.