Stuffed Potatoes

Meat optional.

From the box of C.N. sold in De Soto, Kansas.

Stuffed Potatoes

6 medium-sized potatoes, baked
2 Tbsp. butter
1/2 tsp. salt
4 Tbsp. milk
2 egg whites
few grains white pepper

Cut the end from each baked potato, or cut in half lengthwise. Scrape out the inside with a fork, and mash the center with a fork.

Season with salt, pepper, butter, and milk. Add the beaten egg white. Fill the skins with the mixture and return to the oven to brown. Grated cheese may be sprinkled on the top for a change.

Chopped meat may be added to the potatoes. Ham or chicken would be good.

6 servings.

Cathern Nichepor

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