Stuffed Potatoes
From Cook book (Methodist church, Garland NC, 1950), 1950
Mrs. Milton Carter.
Presented as published in 1950. 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 Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 24. The excerpt below is the record exactly as published.
STUFFED POTATOES Prepare baked potatoes. Cut a slice from the surface of each. Scoop out contents. Mash. Season with cream, salt and pepper. Whip until light and fluffy. Pile lightly into potato shells. Sprinkle with paprika and grated cheese.
Cook this with the app: pantry check, scaling, and the assistant.