Baked Potatoes on Half Shell

Ingredients

• potatoes in their jackets
• one tablespoon butter
• half tablespoon chopped parsley
• pepper
• salt

Method

1. 1

   Bake potatoes in their jackets until done.

2. 2

   Cut in halves, mash the interior with butter, parsley, pepper, and salt.

3. 3

   Fill the skins, sprinkle with bread crumbs and butter, and bake until golden brown.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 409. The excerpt below is the record exactly as published.

Baked Potatoes on Half Shell Pommes au four, en robe Put potatoes in the oven in their jackets and bake until done. Cut them in halves, remove the potato, leaving the skin. Mash; flavor with onion juice, one tablespoon butter, half tablespoon chopped parsley, pepper and salt; fill the skin, press down, sprinkle bread crumbs and a piece of butter on the top, put in oven and bake until golden brown. Can be served for breakfast, lunch, or supper. Baked Stuffed Souffle Potatoes Pommes soufflees et farcies, au four Put the potatoes in oven in their jackets and bake very soft. Cut a slice off the top, scoop out the interior. Mash the potatoes; flavor with onion juice, one tablespoon butter, half tablespoon chopped parsley, pepper and salt; fill the skin and put in oven to get hot. When ready to serve, raise the potatoes on the end in a vegetable dish on a paper doily, put a teaspoon whipped cream on the top of each, sprinkle with little chopped parsley. Serve for breakfast, lunch, or supper. Potatoes ( Pommes de Terre) a la Lyonnaise Cook about six potatoes in their jackets

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