4 lg  Baking Potatoes
2 tbs  Unsalted Butter
1/2 C  Whipping Cream
1/2 tsp  Salt
1/4 tsp+  White Pepper
1/2 C  Freshly Grated Parmesan Cheese

Preheat oven to 400F Scrub and prick potatoes 3 or 4 times. Bake potatoes for 1 hour, or until flaky. Remove from oven and cool slightly. In large bowl of an electric mixer, place butter, cream, salt, pepper, and cheese. Using a sharp knife, cut at a 45-degree angle to remove oval of skin and potato from the flat top side of each potato. Using a spoon, scoop most of potato out of the interior into the bowl with other ingredients. Leave a thin layer of potato inside the skin. Whip the potato mixture until smooth. Taste and correct the seasoning. Dividing the whipped potato mixture evenly, spoon it back into the skins. Place the stuffed potatoes on a buttered, rimmed baking sheet and bake an additional 15 min., or until the filling is thoroughly heated.