"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Mrs. Dabney's Stuffed Baked Potatoes, by Lois Duke, is from The Duke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 medium potatoes 2 T. butter 2 T. milk 1 tsp. salt pepper to taste
Scrub potatoes and place in the oven and bake til soft. Cut the top from potatoes and remove the inside; taking care not to break the skin. Mash the potatoe insides and and milk, which has been scalded, butter and seasonings, beating them as you would for mashed potatoes. Return to potatoe shell; put back in the oven and bake for 7 minutes or until slightly brown. Put a small piece of butter on the top of each potatoe before serving. If you would like cheese, add during the last few minutes of baking to melt cheese.
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