Stuffed Potatoes

Ingredients

• ten large potatoes
• two tablespoons butter
• three of grated Parmesan cheese
• teaspoon salt
• saltspoon white pepper
• a little boiling milk

Method

1. 1

   Bake potatoes until tender, scoop out the insides, and mix with butter, cheese, salt, and pepper.

2. 2

   Fill potato shells with the mixture, heat in the oven, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 448. The excerpt below is the record exactly as published.

two tablespoons butter ; stir well over fire until thoroughly hot, and it will then be ready to serve. A puree should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets. Cream or milk mi^y be. substituted for the broth when the latter is not at hand. S22 POTATOES. Saratoga Potatoes. — Pare and shave the potatoes in very thin elices, like wafers, oa the vcgetablo plane; let stand from fifteen minutes to an hour in ice-cold water, some adding salt or a piece of alum, size of a pea, to a quart of water, to chill p and crisp the slices ; drain and dry in napkin. Separate the slices and drop in kettle of smoking- hot fat, tested as directed in Fritters, as many as ] will float on top without touching each other, care being taken not to fry too many at once ; some only put in eight or ten slices. Keep them separated by means of a fork, turning when the edges begin to color ; and before this when slices commence to cook one must watch very closely, as although they cook slowly at first, they finish very quickly, and after turning will soon be a golden brown ; when skim out with a wire spoon and put either in a paper-lined colander or dripping-pan, set in oven or back of range; Bprinkle with salt, and continue to thus fry and drain till all are prepared. Three medium-sized potatoes will be sufficient for four persons. Serve, either hot or cold, on a platter and they are also pretty used as a garnish. They can be kept nice and crisp in a dry warm place, and may be prepared quite awhile before Ber\'ing, if using. The length of time of standing in water is immaterial, be- ing governed by the wants of the cook. Use kitchen, or any brown Eaper for placing in colander or pan. Castle Potatoes are sliced ingthwise, half inch thick and fried aa above. For a breakfast dish Triangle Potatoes are much prized; pare small po- tatoes, divide in halves then in three pieces ; place ten or twelve triangles in frying basket and im- i merse in the hot fat eight or ten minutes. Drain as above and serve, Very small ones can be fried ' whole. Cold cooked potatoes may be prepared in same way and also as Castle Potatoes, some fry Saratoga potatoes, a half pint or so at a time, in the frying basket ; and there is also a regular Saratoga Potato Kettle. In frying potatoes in basket as t^oon as fat is smoking hot again after snufiFouioKxuh putting them ia, set hack where potatoes will not cook too fast. If the cooking is too rapid they will be brown before they are crisp, especially if fried in a quantity in the basket, which is a quicker way but potatoes are not so nice. Scalloped Potatoes — Season, add cream to mashed potato and lay in scallop shells, smooth the surface with blade of knife, and then score them across; lay thin slices of butter upon them, and bake until well browned, serve hot in the shells. Or cut one quart cold boiled potatoes in very thin slices, and season well with salt and pepper. Butter an earthen bak- ing dish, cover bottom with layer of White Sance, add layer of POTATOES. 523 potatoes, sprinkle with chopped parsley, then another layer of sauce, then potatoes, and so on till all are used. Have sauce for last lsL\er and cover with fine bread crumbs, put a spoonml butter in little bits on top and cook twenty ^ minutes. A cup of chopped ham or any kind of meats seaiiop sheiL may bc used with potatoes. Or cut in rather thick slices with some bread in small-sized pieces (without any crusf), and place bread and potatoes in the dish, 'alternating the layers. Cover with White Sauce in which a bay leaf has been cooked. Strew sugar upon the top and slightly brown in oven. Or for Sauced Potatoes, prepare as in second recipe, placing all the potatoes in dish, then covering with the sauce and oread crumbs ; or the pota- toes may be sliced raw, cooked in a little water till tender, then placed in dish and finished as above. Use cream, milk, or water in making the sauce as directed on page 121. Stewed Potatoes. — Put in saucepan a tablespoon butter, wLien melted add a level tablespoon flour, cook a few minutes and add a scant pint milk or cream, season with salt and pepper ; when it boils add a pint sliced, cold, boiled potatoes, cover and cook till po- tatoes are thoroughly heated, about ten minutes; stir once or twice, or if cooked in custard kettle will not need it. Some add ta- blespoon finely-chopped parsley,and just before 6erving,place on back of stove and when boiling has ceased, stir inyolk of an egg beaten with a teaspoon water and for Walnut Hov^e Potatoes use soup and gravy stock instead of milk, adding with the egg, or two if liked, a teaspoon lemon juice and another tablespoon butter. Potatoes may be cut in dice or quarter-inch slices. For Potatoes a la Maitre ae Hotel, cook as in first recipe, omitting the milk and adding the parsley with juice of half a lemon ; stir well in this sauce and serve very hot. Some add three or four tablespoons of gravy from roast meat, or good gravy stock. Stuffed Potatoes. — Wash ten large potatoes with a brush ; bake only until tender, not mealy, not more than half an hour; cut off one end, scoop out inside with teaspoon, rub through a sieve or mash thoroughly, put in saucepan containing two table- spoons butter, three of grated Parmesan cheese, saltspoon white pepper and teaspoon salt, adding A little boiling milk

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