ham, cooked and chopped
Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 to 1-1/4 hours or until done.
Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact; mash pulp.
Beat egg yolks; add ham, milk, salt, and pepper.
Stir into potato pulp, mixing well.
Beat egg white until stiff peaks form; fold into potato mixture.
Stuff shells with mixture.
Bake at 450 degrees for 10 minutes or until lightly browned.