"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

Stuffed Baked Potatoes Recipe

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This recipe for Stuffed Baked Potatoes, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Select medium sized potatoes, wash clean and bake forty five minutes or until soft. When done, remove from fire, cut in half and take out potato with teaspoon without breaking skins. Mash potato through strainer, add 1 tsp melted butter, chopped parsley, enough milk to moisten, salt, pepper and tsp. chopped meat.

Directions:
Directions:
Put potato mixture in the skin and brush over top with milk or butter. Place in oven until brown.

Personal Notes:
Personal Notes:
The handwriting on this recipe card appears on many recipes in Mom's huge collection of recipes; however, I do not recognize the owner of it. I find this recipe interesting - and it is very old - in that these directions are for twice-baked potatoes, which modern restaurants are now advertising as if it is a new concept.

 

 

 

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