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Potatoes, Stuffed

Hollow out some large potatoes. Prepare a paste composed of mealy potatoes beaten in a mortar with chopped parsley, chives and shallot, butter, fat bacon cut into dice, pepper and salt. Butter the insides of the potatoes, and nearly fill them with the above paste; put them on a buttered tin, and bake in a Dutch oven. When browned, serve.