Baked and Stuffed Potatoes

Ingredients

• a potato
• a little butter
• salt
• pepper
• hot milk

Method

1. 1

   Wash the potato, scrubbing it well with a vegetable brush.

2. 2

   Bake in a hot oven until soft.

3. 3

   Cut a piece off the top and remove the contents with a fork, taking care not to break the skin.

4. 4

   Mash the contents with butter, salt, and pepper, and moisten with hot milk.

5. 5

   Replace in the skin and reheat.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 54. The excerpt below is the record exactly as published.

BAKED AND STUFFED POTATOES A. PREPARE STUFFED POTATOES. Wash a potato, scrubbing it well with a vegetable brush. Bake in a hot oven until soft. Cut a piece off the top and remove the contents with a fork, taking care not to break the skin. Mash the contents with a little butter, salt and pepper, and moisten with hot milk

Cook this with the app: pantry check, scaling, and the assistant.