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Stuffed Potatoes
From The household cook book, 1902
Serves 3
In serving, cut a slice off the other end to make them stand upright on a flat dish, leaving the top uncovered. A little cooked meat can be mixed in before replacing the potato in the skin, if desired.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 189. The excerpt below is the record exactly as published.
STUFFED POTATOES — Choose 12 good^sized potatoes, wash them, and scrub the skins with a brush; bake them until done — about 1 hour. Kemove them from the oven, cut a slice off one end of each, scrape out the potato, mix it lightly with a small piece of butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.