Title: Baked Stuffed Potatoes
Categories: Penn Vegetable
Yield: 1 Servings
| 3 | | Potato |
| 1 | tb | Cream |
| 1 | tb | Milk |
| 1/8 | ts | Pepper |
| 1 | tb | Butter |
| | | *or: |
| 1/2 | ts | Salt |
| 1 | | Egg white, stiffly beaten |
Bake large potatoes at 450-F about 40 minutes or until soft. Remove from
oven and cut in half lengthwise and scoop out inside. Mash, adding the
butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg
white and blend. Refill potato shells, return to the oven to brown about 10
minutes at 450-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.