German Potatoes
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Wash the potatoes thoroughly.
Bake them in a 400°F (200°C) oven for 30 minutes.
Fill and bake
Remove the potatoes, cut a slice from the top of each, and scoop out the center with a teaspoon.
Chop the scooped potato finely, mix it with the sausage meat, and season well.
Fill the potatoes with the sausage mixture, replace the tops, and return them to the oven to finish baking.
Bake until tender, about 40 minutes.
Serve
Serve hot on a clean napkin.
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.
Explore the science
What each ingredient does
- Potatoes
- Form the edible shell and, once scooped and mixed, add starchy bulk to the filling.
- Sausages
- Provide the savoury, fatty meat that flavours the filling.
The step that matters
Baking the potatoes until tender before filling. Potatoes must be fully softened so the shells hold their shape when scooped and cook through evenly. Baking first also means the second bake only needs to heat the sausage filling and finish the potato.
“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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