Bake some potatoes in the oven. Open them, from above, with an oval fancy cutter; remove the pulp from the in-side, rub it through a sieve, and make a smooth puree of it. Half-fill the potato-shells with this puree, break an egg into each, besprinkle with cream, and cook in the oven. Replace the part of the baked shell removed in the first instance, and serve on a napkin.