Stuffed Potatoes, Swiss Style

Pommes de Terre Farcies a la Suisse

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 or 8 Potatoes
  • A Tablespoonful of Butter
  • ¼ Cupful of Ho

Method

Bake the potatoes, and, when they are done, cut off the tops and scoop out the meat into a hot bowl; mash very fine, and add the butter, the milk and salt and pepper. Some add a little grated Gruyere cheese; this is a matter of taste. Beat all till very light, and add the beaten whites of two eggs, and stir lightly. Fill the Potato skins with this preparation, heaping the flaky Potatoes