Name: Stuffed Potatoes
Ingredients: one end; salt; pepper

Stuffed Potatoes

Ingredients

one end
salt
pepper

Directions

Take large, fair potatoes, bake until soft, cut small piece from one end, and carefully remove the inside without breaking the skin. Prepare as for mashed potato using milk, butter, salt and pepper to taste. Stuff the potatoes and put in oven to keep hot until wanted for table.
MRS. G. w. c.
HATFIELD COOK BOOK. 3'J

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
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.

By Hatfield (Mass.). Congregational Church. 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.