Ham Stuffed Potatoes

4 lg Baking potatoes

Vegetable oil 1 Egg; separated

1/2 c Ham; cooked, finely chopped

1/4 c Milk

1/2 ts Salt

1/4 ts Pepper

Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 to 1-1/4 hours or until done.

Allow to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact; mash pulp. Beat egg yolks; add ham, milk, salt, and pepper. Stir into potato pulp, mixing well. Beat egg white until stiff peaks form; fold into potato mixture. Stuff shells with mixture. Bake at 450 degrees for 10 minutes or until lightly browned. SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman