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Cut potatoes lengthwise into halves and scoop out the pulp leaving a thick wall. Mix beef, bread, salt and pepper together. Fill the potato shells with beef mixture. Dredge them in flour and then dip into the beaten eggs. Heat oil in skillet and brown potatoes over moderate heat for 3 minutes. Put them in a pan and pour chicken broth over them. Bring to a boil, cover, reduce heat and simmer for 30 minutes.
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