Stuffed Baked Potatoes

Name: Stuffed Baked Potatoes
Ingredients: Select for baking, potatoes as near of a size as possible; Add to the potato, butter; sufficient hot milk to make quite soft

From The Common sense recipe book, 1898

Nice for breakfast or tea.

Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 41. The excerpt below is the record exactly as published.

Select for baking, potatoes as near of a size as possible; cut off each end; when baked, scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, = Entrée Dishes, Ramikins, Soutié Dishes, French Fire Game Pie Dishes, Fgg Poachers, Fish Entrée _ Bakers, French Filter Coffee Pots. Pr oo a China 10 per cent discount on mentioning this book. A, T. WILEY & CO. 1:03 Notre Dame St. and 2341 St. Catherine St. 100 Gee, LYMAN’ S _ ads? wee Fluid Coffee ACKNOWLEDGED THE BEST WHEREVER USED .... . Unrivatied for Camping and Picnics salt, and sufficient hot milk to make quite soft

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