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1
Bake the potatoes in a preheated 425 degree oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scoopedout potato through a ricer or a food mill fitted with the medium disk into a large bowl.
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2
In a saucepan combine 3 tablespoons water, the butter, the salt, and the nutmeg, bring the mixture to a boil, and stir in the flour all at once.
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3
Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the egg, beating the mixture until it is smooth and shiny.
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4
Add the potatoes and beat the mixture until it is combined well. The potato mixture may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or large kettle heat 2 inches of the oil until it registers 340 degrees. on a deepfat thermometer. Transfer the potato mixture to a large pastry bag fitted with a 1/2inch star tip and pipe eight 2 1/2inch lengths, cutting them with kitchen shears or a small knife, directly into the oil. Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are
