Instructions: Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 to 1-1/4 hours or until done.

Allow to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact; mash pulp.

Beat egg yolks; add ham, milk, salt, and pepper. Stir into potato pulp, mixing well. Beat egg white until stiff peaks form; fold into potato mixture. Stuff shells with mixture. Bake at 450 degrees for 10 minutes or until lightly browned.

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