Stuffed Potatoes

Ingredients

• twelve small but even-sized mealy potatoes
• one ounce of butter
• a small boiled Spanish onion
• a handful of grated Parmesan cheese
• the yolks of two eggs
• a tablespoonful of breadcrumbs

Method

1. 1

   Wash and peel the potatoes thinly; cut off the ends a little; scoop out the centre of each.

2. 2

   Fry in hot fat until golden.

3. 3

   In a small stewpan, heat one ounce of butter; add the finely chopped onion, grated cheese, yolks of eggs, and breadcrumbs; season and fill the potatoes.

4. 4

   Bake for a few minutes in a hot oven.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 66. The excerpt below is the record exactly as published.

STUFFED POTATOES O ELECT twelve small but even-sized mealy ^ potatoes ; wash and peel them thinly ; cut off the ends of each a little ; scoop out the centre of each by means of a column-cutter ; fry in hot fat a golden colour. Put in a small stewpan one ounce of butter ; when quite hot, add a small boiled Spanish onion finely chopped, a handful of grated Parmesan cheese, the yolks of two eggs and a tablespoonful of breadcrumbs

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