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    Peggy
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    Stuffed Potatoes for 50

    50 medium size potatoes
    2 cups butter
    3 cups milk
    3 tablespoons salt
    1 teaspoon pepper
    10 egg whites, beaten stiffly

    Wash and scrub the potatoes. Bake at 400 degrees F for about 1 hour.

    Cut off the tops lengthwise and scoop out the insides. Mash and season. Add milk and beat until fluffy. Fold in egg whites. Refill shells with potato mixture. Place on a baking sheet that has been lightly sprayed with oil.

    Brown in the oven at 400 degrees F for about 25 minutes.

    NOTE: Top with shredded cheese if desired. If made ahead and refrigerated, add 10 minutes baking time.

    Serves 50.

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