Stuffed Baked Potatoes
From The fun of cooking, 1915
Presented as published in 1915. 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
693Calories
18 gProtein
158 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein18 g
Carbohydrates158 g
Fiber19 g
Sugars7.4 g
Total Fat4.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol10 mg
Sodium1221 mg
Potassium3826 mg
Calcium109 mg
Iron7.3 mg
Magnesium207 mg
Phosphorus514 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.5 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water714 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 6. The excerpt below is the record exactly as published.
STUFFED BAKED POTATOES Take six large potatoes, wash and scrub them well, and bake them for about forty minutes in a hot oven, or till they are done. Take one potato at a time, hold it in a towel, and cut it in two, lengthwise. Scoop out the inside with a spoon into a hot bowL When all six are ready, add % teaspoonful of salt and 1 teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.