Stuffed Potatoes, Swiss Style from The Picayune's Creole Cook Book by The Times Picayune Publishing
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 Gruye...
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Ingredients
- 6 or 8 Potatoes
- A Tablespoonful of Butter
- ¼ Cupful of Hot Milk
- Gruyere Cheese, Grated (If Desired)
- A Teaspoonful of Salt
- Pepper to Taste
- The Whites of 2 Eggs
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