Name: Stuffed Potatoes
Ingredients: pepper; salt

Stuffed Potatoes

Ingredients

pepper
salt

Directions

Cook as above. Cut off end carefully, keeping the hull from being broken. Scoop out potato. Season with but- ter, pepper and salt and a little grated onion. Fill hulls full. Run in oven in pan to season. Serve hot. Cheese may be used grated instead of onion, or both, if liked.
BROILED POTATOES— COLD.
Cut in slices or small pieces. Put tablespoon of butter in saucepan. When hot put in potatoes. Mix thoroughly with butter until fat is absorbed. Sprinkle with salt and serve at once. A little grated onion can be added to butter before putting in potatoes.

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 Mary Elizabeth Lyles Wilson (1860–1924). 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.