Stuffed Potatoes

Ingredients

• four large potatoes
• sufficient meat to make a pint
• a level teaspoonful of salt
• a saltspoonful of pepper
• a tablespoonful of grated onion
• a tablespoonful of chopped parsley
• sufficient stock to make the mixture moist (about half a cupful)
• dust them lightly with breadcrumbs

Method

1. 1

   Wash and halve the potatoes.

2. 2

   Scoop out centers, leaving a wall half an inch thick.

3. 3

   Bake shells for twenty minutes.

4. 4

   Mix meat with salt, pepper, onion, parsley, and stock.

5. 5

   Fill shells, dust with breadcrumbs, and bake until browned.

6. 6

   Serve as a supper or luncheon dish.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

STUFFED POTATOES Wash four large potatoes andcafthem into halves crosswise. With a "scoop" take out the centres, leaving a wall at le^st half an inch thick. Bake these shells in a hot oven for twenty min- utes. Chop sufficient meat to make a pint ; add a level teaspoonful of salt, a saltspoonful of pepper, a tablespoonful of grated onion, a tablespoonful of chopped parsley; add sufficient stock to make the mixture moist (about half a cupful). Re- move the potatoes from the oven; fill the shells with this mixture, rounding it up; dust them lightly with breadcrumbs

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