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Stuffed Potatoes
From The Cook County cook book, 1912
Serves 2
A hearty stuffed potato dish.
Presented as published in 1912. 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
Nutrition per serving
477Calories
19 gProtein
79 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories477 kcal
Protein19 g
Carbohydrates79 g
Fiber9.5 g
Sugars6.6 g
Total Fat20 g
Saturated Fat3.7 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.4 g
Cholesterol64 mg
Sodium1899 mg
Potassium2104 mg
Calcium61 mg
Iron4.1 mg
Magnesium113 mg
Phosphorus351 mg
Zinc2.5 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K9 mcg
Vitamin B61.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate68 mcg
Choline100 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 286. The excerpt below is the record exactly as published.
STUFFED POTATOES.— Select 6 large potatoes, wash, and put in hot oven, and bake until soft. Take out, and remove one end, and with a spoon take out all the inside, being careful not to break the jacket; mash thoroughly, then add Yz cup chopped ham (any other meat will do), a small piece of butter, 1 teaspoon salt, 1 teaspoon chopped parsley, and sufficient milk to cream it
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