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Family Weekly CookbookBaked Potatoes a la Moffat5 medium-sized baking potatoes 3 tablespoons butter or margarine 1 teaspoon salt \\ teaspoon Accent Ys teaspoon white pepper Yi cup hot milk or cream1 cup chopped onion2 tablespoons snipped parsley5 slices sharp process Cheddar cheese, each cut in 6 strips1. Place potatoes, which have been scrubbed, dried, and rubbed well with fat, on an oven rack. Bake at 425°F 45 to 60 min., or until they are soft when pressed with the fingers.2. Cut potatoes lengthwise into halves. With a spoon, scoop out insides without breaking skins.3. Mash or rice potatoes. Add butter or margarine and a mixture of the salt, Accent, and pepper. Gradually add the hnt milk or cream, whipping until potatoes are fluffy. Beat in the onion and parsley until thoroughly combined.4. Pile mixture lightly into potato skins, leaving surfaces uneven. Top each potato half with three of the cheese strips. Sprinkle with paprika.5. Place potato halves under broiler with tops about 3 in. from source of heat. Broil about 1 min., or until cheese melts. Serve immediately,10 filled potato halves
Newspaper Details
Racine Journal Times Bulletin
Racine, Wisconsin, US
Sun, Mar 01, 1964
Page 26
Full Page
Clipped by
Michael M.
USA 28 Jul 2024
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