Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a spoonful of stock gravy to each potato
- one end
- 2 level tbs
- 51 potatoes au gratin
- salt
- pepper
- parsley
Directions
Select potatoes of even size, pare and cut off about \ from one end. Hollow out center with a small knife or with a pointed applecorer and fill with chopped cooked or raw beef, mutton or chicken, well seasoned, or use sausage meat. Set the potatoes in a pan in a hot oven and bake until done. When served add a spoonful of stock gravy to each potato. Garnish with springs of parsley. For a brown gravy, to add to these stuffed potatoes or to serve with them, fry 2 level tbs. chopped onion in 2 level tbs. butter until yellow, then stir in 2 level tbs. dry flour and finally add \ pt. boiling water gradually and season with salt and pepper. Beat until smooth, then after cooking 5 minutes strain through a wire strainer. Mrs. H. L. Wakefield.
BROWNED POTATO BALLS. Cut raw potatoes into balls. Boil them in stock seasoned with onion until not quite tender. Put them into a shallow baking pan covered with melted butter, just enough to brown them nicely in a hot oven. Before serving sprinkle with finely minced parsley. Mrs. E. T. White.
POTATOES AU GRATIN. Slice raw potatoes thin into a dish; put plenty of butter with them, and plenty of cheese broken into small pieces; salt and pepper well; cover the potato with milk. Bake almost an hour. Mrs. Albert Schaller.