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Soufle potatoes
Cook in a moderate oven for about an hour 8 small potatoes which you would have cleaned but not peeled. Cool slightly split potatoes in half; scoop our flesh. Mash the flesh adding 2 tbs butter, 1 large egg, 1 tsp grated nutmeg, season, 4 tbs grated cheddar, 2 tbs parmesan. Fill the potato shells and top with more grated cheese. Cook for about twenty minutes in the oven till puffed up and golden.
