Home › Vegetables › Stuffed Potatoes

Stuffed Potatoes

Select smooth potatoes and have them as near the same size as possible. Bake them thoroughly. Cut off an end from each, scoop out the potato and season it with butter, salt and pepper. Add also two tablespoons of milk to every six potatoes, beating well. Return the potato pulp to the shells, stand each on end, return to oven for five minutes. POTATO BALLS, No. 1-Mix cold mashed potato with beaten egg yolk; make into balls; place on a buttered pan; make a depression in the top of each ball, put a bit of butter in the depression, and brown in the oven.

POTATO BALLS, No. 2-These are generally served with fish. With a vegetable scoop, cut two quarts of balls out of raw potatoes, boil them twelve minutes, and drain. Add to them one teaspoon of lemon juice; one-half teaspoon of salt; one-fourth teaspoon of pepper; one tablespoon of parsley; three tablespoons of butter. Chop the parsley fine, stir all the seasoning into the balls, and serve at once.

POTATO CHIPS or SARATOGA POTATOES-Pare the potatoes, shave them very thin, and soak them for one-half hour in cold salted water; then drain them in a colander, and spread upon a dry towel. Fry a few at a time in very hot fat, one minute being usually sufficient to brown and cook them properly; and lay them on brown paper to drain. Sprinkle lightly with salt; and when needed at table, heat quickly in the oven. In cool weather enough potato chips may be cooked at one time to last a week or ten days. They should be kept in a cool, dry place.