Stuffed Irish Potatoes
From The Raleigh cook book, 1907
Chopped cold meats can be used in place of cheese.
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 8. The excerpt below is the record exactly as published.
Stuffed Irish Potatoes.—Bake as many potatoes as needed. When done, cut off a small slice from one end so as to allow the potatoes to stand; then cut a large slice from the other end and remove the inside. Mash the pulp thoroughly, and while hot add 1% tablespoon butter and 1 tablespoon grated cheese to every four potatoes. Add boiling milk, pepper and salt; fill the potato shells and sprinkle over each mixed bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.