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Stuffed Potatoes
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 86. The excerpt below is the record exactly as published.
Stuffed Potatoes. Boast potatoes in jacket. When done cut oflE end and remove inside of potato. Mash and add a few slices of breakfast bacon that has been quickly broiled and chopped fine, also cream to moisten it, with butter and salt. Make into round balls and sprinkle grated cheese on top
Cook this with the app: pantry check, scaling, and the assistant.