A representation of how this dish might look when finished.

Stuffed Potatoes

Name: Stuffed Potatoes
Yield: 6 servings
Ingredients: 2 tablespoons melted shortening (Crisco); 6 large potatoes; 2 tablespoons grated cheese; 1 egg yolk; 0 Salt and pepper to taste

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

6 servings

2 tablespoons melted shortening (Crisco)
6 large potatoes
2 tablespoons grated cheese
1 egg yolk
0 Salt and pepper to taste

Method

Wash six well-shaped white potatoes and rub the skin with shortening.
Bake at 400 degrees Fahrenheit until tender.
Cut a slice off one end and use a teaspoon to remove all the potato from the shells.
Mash the potato, adding the shortening, cheese, salt, pepper, and egg yolk.
Refill the potato shells with the mixture.
Bake for 15 minutes at 400 degrees Fahrenheit.
Serve hot.

Original recipe, verbatim

Stuffed Potatoes

(Kau B. Vaughn)

2 tablespoonfuls melted Crisco 2 tablespoonfuls grated cheese
6 large potatoes 1 yolk of egg

Salt and pepper to taste

Wash six well shaped white potatoes and rub skin with Crisco. Bake
until tender, cut slice oflF one end, and with a teaspoon remove all potato
from shells. Mash the potato, adding Crisco, cheese, seasonings, and egg
yolk. Refill shells and bake fifteen minutes. Serve hot on napkin.

Sufficient for six potatoes.

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.