Baked Stuffed Potatoes
From Metropolitan cook book, 1918
Presented as published in 1918. 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
477Calories
13 gProtein
82 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein13 g
Carbohydrates82 g
Fiber14 g
Sugars4 g
Total Fat12 g
Saturated Fat6.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol30 mg
Sodium1432 mg
Potassium1848 mg
Calcium213 mg
Iron19 mg
Magnesium122 mg
Phosphorus302 mg
Zinc2 mg
Copper2.7 mg
Manganese4.2 mg
Vitamin D0.2 mcg
Vitamin C16 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K5.5 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6 mg
Folate44 mcg
Choline36 mg
Caffeine0 mg
Water413 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 30. The excerpt below is the record exactly as published.
raw potatoes in slices and arrange in layers with a little onion and white sauce, and bake until potatoes are done; or browned on top and serve as Scalloped Potatoes. Hash cold boiled potatoes, and to 4 cups add | teaspoon salt, few grains VEGETABLES 45 pepper, few drops onion juice, 4 tablespoons milk and mix. Melt 4 table- spoons dripping in frying pan; when melted and browned, pack in potatoes, cook slowly until nicely browned. Fold and serve as Hashed Browned Potatoes. Bake raw potatoes, serve as Baked, or scoop out, mash and cream, and serve as Baked Stuffed Potatoes
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.