Instructions: 1. Wrap potatoes in aluminum foil and bake in a preheated 400 degree oven 1 hour or until tender.

2. Cook shallots in butter for 2 minutes or until soft and transparent

(do not brown).

3. Remove the potatoes from the oven and, laying them lengthwise, cut off and save the tops. Remove the pulp with a spoon and place the empty potato shells on a baking sheet.

4. Rice the potato pulp into a bowl. Add and blend well, one at a time, all other ingredients (except bread crumbs), to make a smooth puree.

Taste for seasoning.

5. Fill the potato shells with the puree and sprinkle with the bread crumbs. Bake in a preheated 450 degree oven 5 minutes, or until heated through and golden on top.

6. Replace tops and serve.

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