Home › Vegetables › Stuffed Potatoes

Stuffed Potatoes

Select medium-sized, smooth-skinned oval potatoes. Bake in a hot oven 450°F. until tender, being careful not to overbrown the skin. Cut the potatoes in two lengthwise, remove the potato pulp, being careful to leave shells unbroken. Mash the hot potato, add either milk or cream as for mashed potato.

Season as follows: To each cup of potato add 1 teaspoon salt, teaspoon pepper, ½ teaspoon onion juice and 1 teaspoon butter. Fill the shells with this mixture, rounding the surface so that it is the shape of the original potato. Bake for 10 minutes in a hot oven. Grated cheese may be sprinkled over the top.