Take out the inside of as many large baked potatoes as you require. For each potato add one ounce of ground nuts, a dessert spoonful of cream or a bit of butter the size of a small walnut, pepper, salt, and if liked a seasoning of onion juice and parsley. Beat thoroughly to a smooth creamy consistency, put the mixture back into the potato skins, bake till very hot, and serve.

A very savoury flavour is given by frying some sliced onions in the butter and adding the butter alone to the potatoes, but the colour is a little darkened by doing this.