American

Stuffed Potatoes with Cheese and Bacon

Name: Stuffed Potatoes with Cheese and Bacon
Cuisine: American
Ingredients: 4 large potatoes; ^ teaspoon salt; 4 tablespoons grated cheese; % teaspoon paprika; % cup hot milk; 4 slices bacon

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

Nutrition per serving

845Calories

30 gProtein

109 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories845 kcal

Protein30 g

Carbohydrates109 g

Fiber13 g

Sugars5.3 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol69 mg

Sodium2216 mg

Potassium2761 mg

Calcium348 mg

Iron5.5 mg

Magnesium159 mg

Phosphorus645 mg

Zinc3.9 mg

Copper0.7 mg

Manganese1 mg

Vitamin D0.3 mcg

Vitamin C118 mg

Vitamin A104 mcg

Vitamin E0.8 mg

Vitamin K13 mcg

Vitamin B62 mg

Vitamin B120.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.1 mg

Folate92 mcg

Choline108 mg

Caffeine0 mg

Water512 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 26. The excerpt below is the record exactly as published.

STUFFED POTATOES WITH CHEESE AND BACON 4 large potatoes, ^ teaspoon salt, 4 tablespoons grated cheese, % teaspoon paprika, % cup hot milk, 4 slices bacon

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