Potatoes Farci
From Standard Paper-Bag Cookery, 1912
Leave the skin for a hinge.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 43. The excerpt below is the record exactly as published.
Potatoes Farci. — A new and very delicious way of serving stuffed potatoes is as follows: Wash large po- tatoes and bake in bag until nearly done; take from the oven and nearly cut off one end, leaving the skin for a hinge and a bit of potato for a lid. Pull out the undone heart with a fork and in its place lay shavings of smoked bacon
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