Potatoes on the Half Shell

Ingredients

• six good sized smooth potatoes
• two rounding tablespoonsful of butter
• half a cup of hot milk
• salt
• pepper
• the well beaten whites of two eggs
• the yolks of the eggs

Method

1. 1

   Bake potatoes for about one hour.

2. 2

   Cut in half lengthwise, scoop out the potato, mash, and mix with butter, hot milk, salt, and pepper.

3. 3

   Beat in egg whites, fill skins, brush with yolks, and brown in the oven for fifteen minutes.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 36. The excerpt below is the record exactly as published.

POTATOES OX THE HALF SHELL. Mrs. A. F. Peffer. Lucy Eby. Bake six good sized smooth potatoes about one hour. When done, cut in two lengthwise and with a spoon carefully scoop out the potato into a hot bowl. Mash fine and add two rounding tablespoonsful of butter, about half a cup of hot milk, a rounding spoonful of salt and pepper to taste. After beating until very light, add the well beaten whites of two eggs, stirring them in graduallv. Fill the skins with this mixture, brush over with the yolks of the eggs

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