Baked Stuffed Potatoes

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Baked Stuffed Potatoes

vegetables, penndutch

3 each potato, large
1 tablespoon butter
1 tablespoon cream
1 single *or:
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 each egg white, stiffly beaten

Bake large potatoes at 450-F about 40 minutes or until soft. Remove from oven and cut in half lengthwise and scoop out inside. Mash, adding the butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg white and blend. Refill potato shells, return to the oven to brown about 10 minutes at 450-F. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.