Eggs Georgette, or Oeufs Georgette, is a French preparation of eggs from the late 19th and early 20th century. It is made by baking potatoes, removing their middles and puréeing them with cream or butter, and putting some of the mashed potatoes back into the skins along with a scrambled egg and cream mixture, along with sautéed crayfish tails, diced lobster, or shrimp tails.
Georgette Scrambled Eggs
Source: Les Oeufs: avec 1000 manières de les préparer & de les servir, A. Bautte, 1906
Choose four medium-sized, uniform Holland potatoes, wash them well and prick them with a kitchen fork to roast them in the oven at moderate heat.
Cook until they done, then let them rest for a moment before opening them "snuffbox style" (ed.: slicing across the middle and opening, leaving some of the skin intact)
Remove the inner pulp, pass a small part of it through a sieve; work it while warm with a little cream or butter and line the potato shells with a very light layer.
Heat well in the oven to then fill them with a scrambled egg and cream mixture, garnished with eight crayfish tails cooked according to the rule.
Close the potatoes and serve very hot.
Note: It is optional to empty the potatoes at one end, as is sometimes done, but the preparation is more difficult, the mixture risks leaking because of the closure which no longer has the same support.
If you don't have crayfish tails, you could use diced lobster, crayfish or shrimp tails.