Stuffed Potatoes

Ingredients

• Cut one end of the potato so that it will stand steady
• about three tablespoonfuls of hot milk
• mix with butter and salt
• and salt

Method

1. 1

   Cut one end of the potato to stand steady and the other almost off like a cover.

2. 2

   Bake until soft, then take the potato from the shell carefully, mix with butter, salt, and hot milk; beat well and fill the shells heaping full; put high in the oven to brown.

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 9. The excerpt below is the record exactly as published.

STUFFED POTATOES. Cut one end of the potato so that it will stand steady ; cut the other almost off like a little cover. Put them in a pan and bake ; when soft, take the potato from the shell with a fork very carefully ; mix with butter and salt, and about three table-spoonfuls of hot mil

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