Stuffed Potatoes

Ingredients

• When the potatoes are very large they may be cut in two after baking.
• butter
• milk, or cream
• seasoning
• the cheese
• a few bread-crumbs

Method

1. 1

   Wash and brush the potatoes, then cook them in the oven.

2. 2

   Make a round hole on the side of each and scoop out the center without breaking the skin.

3. 3

   Rub the pulp through a sieve, then put it into a saucepan with butter, milk or cream, and seasoning.

4. 4

   Beat over the fire until white and light-looking, then add most of the finely grated cheese.

5. 5

   Fill the potato skins with this mixture, sprinkle with the remainder of the cheese mixed with bread-crumbs, place a small piece of butter on top, and bake until browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 253. The excerpt below is the record exactly as published.

butter, milk, or cream, and seasoning. Beat over the fire for several minutes until white and light-looking, then add most of the cheese grated very finely. Fill the potato skins with this mixture, piling it high in the centre. Arrange them on a baking tin, sprinkle them with the remainder of the cheese, mixed with a few bread-crumbs; place a small piece of butter on the top of each and bake in a good oven until nicely browned. Serve the potatoes very hot on a dish paper or serviette. Note. — When the potatoes are very large they may be cut in two after baking.

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