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Banffshire Potatoes

In spite of their name these can be prepared anywhere in Scotland. Beat to a cream an ounce of butter; add the yolk of an egg and go on beating, then mix in three ounces of bread crumbs, a pinch of powdered sweet herbs, some chopped parsley, pepper and salt, and three-quarters of a gill of milk. Have seven unpeeled potatoes beheaded and hollowed out. Stuff them with the mixture; put their heads on again, bake in a quick oven and serve hot in a napkin. Grated cheese may be added instead of or with the bread crumbs.

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