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Stuffed Potatoes

Use large potatoes of uniform size and wash and scrub them well. When baked, cut off a piece lengthwise and scoop out the inside of the potato.

Mash this with margarine and milk.

Add any minced cooked meat or cooked flaked fish, anchovy, or the remains of any sauce, such as egg sauce, shrimp sauce or parsley sauce. If you have no sauce, a little more milk and margarine may be used. Replace the mixture in the potato and cover with the pieces which have been previously removed, reheat and serve hot.