Stuffed Potatoes

Ingredients

• six potatoes of equal size
• half the quantity of any cold meat

Method

1. 1

   Bake six potatoes of equal size; when done and still hot cut off a small piece from the end of each potato, scoop out the inside, mash and mix with half the quantity of any cold meat, highly seasoned and finely minced.

2. 2

   Fill the skins a little above the edge.

3. 3

   Set in the oven to brown the tops.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Stuffed Potatoes. Bake six potatoes of equal size ; when done and still hot cut off a small piece from the end of each potato, scoop out the inside, mash and mix with half the quantity of any cold meat

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