Stuffed Potatoes

Ingredients

• a beaten egg
• add a little grated cheese
• add a little butter

Method

1. 1

   Bake the potatoes first.

2. 2

   When done take out the inside, mash well, add a little grated cheese, butter, a beaten egg, season with salt to taste.

3. 3

   Beat light, fill the skins of the potatoes, return them to the oven and let brown.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 12. The excerpt below is the record exactly as published.

add a little butter and one-half a cup of cream or milk, stir in well and then beat with a spoon until white and creamy. Keep hot and serve hot. Do not put pepper in potatoes or in any other vegetables that it wlill be seen in. Use white pepper if you use any. Stewed Potatoes — Cut the potatoes up in small pieces, boil tender. When done drain off the water, cover with milk or cream, add a piece of butter, a little chopped parsley, season and thicken a little. Serve hot. Baked Potatoes — For baking, select small ones, wash and wipe well, cut off the ends to let the steam out and bake done. Scalloped Potatoes — Slice the potatoes thin, put in layers in a pudding dish with butter, salt and pep- 32 per. When the dish is full, cover the potatoes vi\[h sweet milk and bake until done. You may use grated cheese, cracker or bread crumbs, if you wish, in scal- loping potatoes. Boiled Potatoes — Always put them on in boiliiig water with a little salt in it. Cook potatoes in plenty of water. When done, drain, remove the cover and set on the back of the stove to dry. Stuffed Potatoes — Bake the potatoes first. When done take out the inside, mash well, add a little grated cheese, butter, a beaten egg

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