Baked Potatoes in the Half Shell
From Aunt Sammy's radio recipes, 1926
For variety, add cheese or green pepper.
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
693Calories
18 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein18 g
Carbohydrates158 g
Fiber19 g
Sugars7.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium54 mg
Potassium3825 mg
Calcium108 mg
Iron7.3 mg
Magnesium207 mg
Phosphorus513 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.5 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water713 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 5. The excerpt below is the record exactly as published.
BAKED POTATOES IN THE HALF SHELL Select 6 good-sized potatoes of uniform size and shape. As soon as the potatoes are baked, cut them in half length- wise. Scrape out the inside, being careful not to break the skin. Mash the potato, season it with salt, pepper, butter, and cream or rich milk, and beat until it is light. Place this mixture in the skins, brush the tops with butter, and put the potatoes in the oven for a final browning. For variety, sprinkle grated cheese over the potatoes before they are browned or add a very little chopped green pepper
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