Stuffed Potatoes
Ingredients
Directions
Prepare the potatoes
Select potatoes of even size.
Cut a thin slice from one end so they can stand firm and place in the oven to bake.
As soon as done, with sharp scissors cut a lid from the upper end and scoop out the potatoes into a hot bowl, keeping the skin whole.
Make the filling
Beat the potatoes until light with two teaspoons of cream, a teaspoon of butter and the beaten white of one egg. Salt to taste.
Fill and serve
Fill the skins with the mixture, heaping it high on top.
Set carefully on end and return to the oven for ten minutes to heat.
Serve on a platter with sprigs of parsley.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
Explore the science
What each ingredient does
- Potatoes (in the method)
- Provide the starchy flesh that is whipped into a light filling and the skin that holds it.
- Cream
- Adds moisture and softness, keeping the whipped potato smooth and creamy.
- Butter (in the method)
- Adds fat for richness and a smoother, more pleasant mouthfeel.
- Egg white (in the method)
- Beaten, it traps air and helps the filling stay light and airy.
The step that matters
Keep the skin whole when scooping. The emptied skin is the container for the filling, so a torn skin will not hold the heaped mixture or stand upright when returned to the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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