Stuffed Potatoes -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular Stuffed Potatoes was recommended to all the Methodist families of the United States of America in 1908 all year. The original recipe of the Northern States of The USA.
Stuffed Potatoes
For this Stuffed Potatoes you will need
6 potatoes
1/2 of a gill of cream
1 Tablespoon of sweet unsalted butter
2 eggs
This style of stuffed potatoes is more popular in the Northern States of the USA. Southern states stuff the potatoes before they are baked. For this style of potatoes you should bake the potato in the oven but not until overdone. The best is to take some good sized potatoes;You cut off a piece about the size of half a dollar from one side of the potato and scoop out the inside.
Then you prepare the traditional stuffing:
Proportions of the stuffing are: to six potatoes, you should allow half a gill of hot cream, and a tablespoon of butter and a pinch of salt and pepper according to taste.
You should mash the potatoes with cream and buter and whip them very lightly, and give it the consistency of a souffle by adding the whipped whites of two eggs, folded into mashed potatoes. You should refill the skins of the potatoes with the mashed potato, brush over the top with the beaten yolks of the eggs and set the potatoes back into the oven to brown them nicely. They will puff up and present a very handsome appearance good enough for the festive table.