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Stuffed Baked Potatoes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 1 ingredients
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Stuffed Baked Potatoes

Ingredients

Directions

  1. Select even, good sized potatoes. Bake in moderately hot oven. Remove potato carefully from the shells, mash, sea- son with butter, pepper and salt, two tablespoonfuls rich sweet cream and beaten egg. Place back in shells, brush beaten egg over top and set in the oven to heat and brown. Serve hot. — Mrs. Wm. F. Dermont, Williams, Ariz.

  2. 398 THE ARIZONA COOK BOOK

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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