6 Idaho potatoes, washed and patted dry

4 eggs, separated

1/4 cup (60 ml) butter, softened

1/4 cup (60 ml) 35% cream or 15% country-style cream

2 cups (500 ml) Gruyère cheese, grated

2 to 3 pinches ground nutmeg

Salt and pepper

Fresh parsley, for garnish

Preheat the oven to 220 °C (425 °F).

Wrap each potato in aluminum foil. Bake until tender, about 1 hour. Let cool. Cut each potato in half lengthwise. Scoop out each potato halves, taking care to keep a thin layer of flesh without damaging the skin. In a bowl, mash the potatoes with a potato masher. Refrigerate. Add the egg yolks, one at a time, to the mashed potatoes. Add the butter, cream, 375 ml (1 ½ cups) of cheese, and the nutmeg. Season with salt and pepper. In another bowl with an electric mixer, beat the egg whites until stiff peaks form.

Gently fold into the potato mixture.

With a spoon, fill each potato shell with that mixture. Place the stuffed potatoes on a baking sheet lined with aluminum foil. Sprinkle with the remaining grated cheese. Bake until the potatoes are golden brown, or about 20 minutes. Garnish with fresh parsley.

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