Stuffed Baked Potatoes
From Recipes from our hearth, 1960
Presented as published in 1960. 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
Nutrition per serving
1151Calories
26 gProtein
135 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1151 kcal
Protein26 g
Carbohydrates135 g
Fiber17 g
Sugars15 g
Total Fat59 g
Saturated Fat30 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol139 mg
Sodium594 mg
Potassium3541 mg
Calcium507 mg
Iron7.7 mg
Magnesium202 mg
Phosphorus760 mg
Zinc3.6 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C129 mg
Vitamin A155 mcg
Vitamin E2.3 mg
Vitamin K28 mcg
Vitamin B62.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate118 mcg
Choline103 mg
Caffeine0 mg
Water895 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 50. The excerpt below is the record exactly as published.
pepper 1 can French fried onions Parsley flakes Rub potatoes with margarine. Bake ina 24 VEGETABLES 400 degree oven for one hour or until done. Cut a slice off top of each po- tato. Scoop out potato and mash. Add 1 tablespoon margarine, sour cream, milk, salt and pepper. Beat until fluffy. Stir in onions, which have been crumbled. Pile the mixture into the shells. Sprin- kle top with parsley flakes and heat in a 375 degree oven, Katie Morgan BAKED POTATO SLICES Peel 4 large potatoes
Cook this with the app: pantry check, scaling, and the assistant.