Stuffed Potatoes

Ingredients

• two baked potatoes
• a little butter
• salt
• pepper
• sufficient milk

Method

1. 1

   Cut baked potatoes in half, scoop out insides, mash with butter, salt, pepper, and milk.

2. 2

   Refill shells, brush with beaten egg, and bake until hot and golden brown.

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 12. The excerpt below is the record exactly as published.

stuffed potatoes, and put aside for rewarming. Two cold boiled potatoes will make a comfortable dish of hashed browned potatoes, or may be served with cream sauce or au gratin. Stuffed Potatoes Baked potatoes that are left over must be made into stuffed potatoes before they are heavy and cold. At the close of the meal at which they were first served, cut the potatoes directly into halves, scoop out the inside portion, put it through an ordinary vegetable press, or mash it fine ; add a little butter, salt, pepper and sufficient milk

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