Stuffed Potatoes, Swiss Style

Pommes de Terre Farcies a la Suisse

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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