Stuffed Baked Potatoes

Ingredients

• the potatoes the same as above
• rich cream, or with milk and vegetable butter
• vegetable butter
• Salt

Method

1. 1

   Prepare and bake the potatoes the same as above.

2. 2

   Cut off a slice from one side, lengthwise, and scoop out the potato.

3. 3

   Mash through a ricer, and season with rich cream, or with milk and vegetable butter.

4. 4

   Salt, and beat until light and very white.

5. 5

   Fill the skins rounding full, but do not smooth down on the top.

6. 6

   Brush with cream or milk, and brown lightly in a good oven.

7. 7

   Serve immediately.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 102. The excerpt below is the record exactly as published.

STUFFED BAKED POTATOES Prepare and bake the potatoes the same as above. Cut off a slice from one side, lengthwise, and scoop out the potato. Mash through a ricer, and season with rich cream, or with milk and vegetable butter. Salt

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