Monday, September 2, 2013

Vintage Recipe: Stuffed Baked Potatoes

Stuffed Baked Potatoes

- 4 Baking Potatoes
- 1/4 cup grated cheese
- Milk to moisten
- 3 tablespoons butter
- Salt and pepper

Bake potatoes in 400 degree F. oven until done. Remove a slice from top side of potato and scoop out center. Add milk, melted butter, salt and better. Beat until light and fluffy. Pile lightly into shells and top with grated cheese. Cool. Wrap in foil and freeze. 

To serve: Unwrap potatoes and place in 350 degree F. oven until heated. Sprinkle with finely cut green onion tops. Serves four. 

Recipes taken from the 1954 edition of Food Freezing Facts, by Edison Electric Institute.

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