Baked and Stuffed Potatoes

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 6 large potatoes

Method

Scrub, rinse and dry the potatoes and grease as in preceding recipe. With a small sharp knife, cut through the skin of the potatoes to give the appearance of a lid. Bake as for Potatoes in jackets. Lift off lids carefully, scoop out cooked potato from skins, including lids, taking care not to split the skins. Mash the potato in a basin and add the ingredients of any one of the stuffings listed