Stuffed Potatoes on the Half-Shell-Baked Variation

Select large Canadian grown Russet potatoes; scrub and bake. Remove from oven and cut potatoes in two-lengthwise. Scoop out the inside, being careful not to break the shell. Mash very thoroughly or preferably put them through a ricer-unless you intend to use Duchess Potatoes, add butter, salt and milk, and beat well. Pile or pipe the mixture lightly back into the shells. Do not smooth down the top. Stand the filled shells in a shallow pan, return to the oven (400 F.) and brown lightly on top. You may tuck in small cocktail franks before serving, or add ½ cup peanut butter and 2 egg whites to the potato mixture