Stuffed Potatoes

Ingredients

• 12 large potatoes
• % tsp. of grated onion
• 1/10 lb. of butter
• 1 pinch of pepper
• 2 yolks of eggs
• Salt to taste
• % tbsp. of Parmesan cheese
• Some butter for frying
• 1 tsp. of finely chopped parsley

Method

1. 1

   The potatoes are washed well and cooked in their jackets, removed from the fire when barely done, strained, peeled, then carefully cut into halves and scooped out.

2. 2

   The pieces which have been removed, are pressed through a potato masher and mixed with butter, Parmesan cheese, onion, parsley and yolk of egg.

3. 3

   Season with salt and pepper and put back into the scooped out potato halves, smooth off on top, sprinkle with salt and fry in butter to a golden yellow color.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 84. The excerpt below is the record exactly as published.

STUFFED POTATOES. Quantity for 6 Persons. 12 large potatoes % tsp. of grated onion 1/10 lb. of butter 1 pinch of pepper 2 yolks of eggs Salt to taste % tbsp. of Parmesan cheese Some butter for frying 1 tsp. of finely chopped parsley

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