Exploding Potatoes

3 large baking potatoes
2 tablespoons butter
2 tablespoons half-and-half
Food coloring
Salt
White pepper
1/2 teaspoon freshly grated nutmeg
2 eggs, separated
Snipped chives

Heat the oven to 425 degrees F.

Scrub the potatoes well and prick thoroughly. Arrange the potatoes on a baking sheet and bake for 1 hour, or until the potatoes are tender.

Slice each potato in half lengthwise. Carefully scoop out the potato flesh, leaving sturdy shells behind. Replace the shells on the baking sheet and bake for 15 minutes, or until crisp and golden brown.

Meanwhile, press the potato flesh through a ricer or mash. Beat the potatoes with the butter, half-and-half, salt, white pepper, nutmeg and egg yolks until smooth.

In a clean bowl with clean beaters, whip the egg whites until stiff. Gently fold the egg whites into the potato mixture. Spoon the potato mixture back into the potato shells.

Bake for 10 to 15 minutes until the potato mixture rises and turns a lovely golden brown color. Sprinkle the potatoes with the snipped chives, and serve hot.