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Stuffed Potatoes with Cheese

Ingredients:
8 medium potatoes
4 cups grated cheese
1 cup cream
3-4 eggs

Instructions:
Peel the potatoes and scoop them, removing much of the pith. Boil them so they soften slightly, but be careful not to melt. Beat the eggs in bowl and stir them with the cream cheese and the milk cream. Fill the potatoes and bake in oven until they get brown. On top of the potatoes, you can pour various spices. Serve warm.

Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.

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