Dutch Stuffed Potatoes

Ingredients

• Select fine smooth potatoes
• a tablespoonful of butter
• Season with salt
• pepper
• lemon-juice
• chopped ham
• onion
• parsley

Method

1. 1

   Cut off the end of each potato and scrape out the inside.

2. 2

   Mix this with chopped ham, onion, and parsley, and a tablespoonful of butter.

3. 3

   Season with salt, pepper, and lemon-juice.

4. 4

   Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 7. The excerpt below is the record exactly as published.

Dutch Stuffed Potatoes. Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley, and a tablespoonful of butter. Season with salt, pepper and lemon-juice

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