BAKED POTATOES
- Select potatoes of uniform size, wash them in cold water, and scrub with a stiff brush.
- Dry the potatoes on a cloth, and put them on the lower rack in a hot oven.
- Reduce the heat a little, and bake from thirty to sixty minutes, depending upon the size of the potatoes.
- Take from the oven and pinch each potato until the skin breaks on one side (this allows the steam to escape and prevents sogginess).
STUFFED POTATOES
- Follow the first three directions given above for Baked Potatoes.
- When the potatoes are taken from the oven, cut a slice lengthwise from each potato, and with a sharp knife scrape out the inside pulp into a bowl.
- Mash the pulp, season with butter, pepper, and salt, add a little milk or cream, and mix well.
- Fill the potato skins with this mixture, place them on a pie-plate, and put into a moderate oven until the tops brown.
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