Instructions: Scrub potatoes and place in a large saucepan. Add the 1/2 teaspoon salt and water to cover; simmer 15 minutes or until just tender. Drain well and let stand until cool enough to handle.

Cut potatoes in half. Scoop out centers, using a melon-ball scoop or a small spoon, leaving 3/8-inch shell. Mash potato centers with butter until smooth; stir in cheese, egg, the 1/8 teaspoon salt, and pepper. Spoon or pipe potato filling back into the potato shells, mounding high; place on a cookie sheet.

Bake at 350 degrees for 20 minutes or until lightly browned.

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