Original Recipe Card
Instructions
- Prepare and bake large potatoes of equal size.
- When done, cut evenly ¾ of an inch from the end and scrape out the inside, taking care not to break the skins.
- Season with salt and a little cream, being careful not to have it too moist and beat thoroughly with a fork till light.
- Refill the skins with seasoned potato, fit the broken portions together and reheat in the oven.
- When heated throughout wrap the potatoes in squares of white tissue paper fringed at both ends.
- Twist the ends of the paper lightly together above the fringe, and stand the potatoes in a vegetable dish with the cut end uppermost.
- When served, the potatoes are held in the hand, one end of the paper untwisted, the top of the potato removed and the contents eaten with a fork or spoon.