vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Potatoes
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Serve immediately.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 25. The excerpt below is the record exactly as published.
Stuffed Potatoes. Bake good-sized potatoes. When done, cut off the top the long way and take out the inside. Mash and season with salt, pepper and butter; also add a little cream and beat until light. Put back into the skins, leaving a hollow in the center into which break an egg
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