Stuffed Potatoes
From A practical cook and text book for general use, 1896
Use vegetable butter for a healthier option.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 52. The excerpt below is the record exactly as published.
Stuffed Potatoes. This is a popular dish and if made with vegetable butter is unobjectionable. Bake the pota- toes. When done split in halves lengthwise being care- ful not to break the skin and scrape out the inside. Season deftly and quickly with nut butter in somewhat less quan- tity than is usual with dairy butter. Salt if you must, fill the halves of skin, set back on the oven grate to brown slightly and serve with a plentiful garnish of parsley
Cook this with the app: pantry check, scaling, and the assistant.