Baked Stuffed Potatoes
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 29. The excerpt below is the record exactly as published.
Baked Stuffed Potatoes—2 tablespoons butter, 14 cup hot milk, 3% tea- spoon salt, 4 teaspoon Blue Ribbon pepper, 6 baked potatoes. Select medium-sized potatoes and bake, following recipe for baked potatoes. Remove from oven and cut potatoes in half; then, without 52 Blue Ribbon Cook Book breaking the skin, remove the inside; mash, add seasoning, butter and milk and fill the shells, leaving the top rough. Place in a hot oven for 10 minutes or until potatoes are a light brown. The white of an egg may be beaten light and added if desired; this makes a more delicate and fluffy mixture. Brown Baked or Franconia Potatoes —Wash and pare potatoes of uniform size, and 1 hour before meat is done, put them in the baking pan around the meat and baste with dripping every time you baste the meat. Scalloped Potatoes—Wash, pare, and slice potatoes. Put a layer in a buttered baking dish, season with salt and Blue Ribbon pepper, dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full. Add hot milk until it comes almost to top layer. Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement. Mashed Potatoes—To every 2 cups potatoes (about 3 medium) add 2 tablespoons butter, and about 14 cup hot milk
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