Stuffed Potatoes

Ingredients

• 6 medium-sized potatoes, baked
• 4 tbsp. hot milk
• 2 tbsp. butter
• 2 egg whites
• 1/4 tsp. salt
• Pepper

Method

1. 1

   Cut the end from each baked potato, or cut in half lengthwise, scrape out the inside with a fork, and mash the center with a fork.

2. 2

   Season it with the salt, pepper, butter, and milk.

3. 3

   Add the beaten white, reserving part of it for the top.

4. 4

   Fill the skins with the mixture, brush over the top with the egg, and return to the oven until browned.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 20. The excerpt below is the record exactly as published.

Stuffed Potatoes 6 medium-sized potatoes, baked 4 tbsp. hot milk 2 tbsp. butter 2 egg whites l^ tsp. salt Pepper

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