| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
|
|
Vegetable oil |
| 1 |
|
Egg; separated |
| 1/2 |
c |
Ham; cooked, finely chopped |
| 1/4 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for
1 to 1-1/4 hours or until done.
Allow to cool to touch. Slice skin away from top of each potato. Carefully
scoop out pulp, leaving shells intact; mash pulp.
Beat egg yolks; add ham, milk, salt, and pepper. Stir into potato pulp,
mixing well. Beat egg white until stiff peaks form; fold into potato
mixture. Stuff shells with mixture. Bake at 450 degrees for 10 minutes or
until lightly browned.
SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy
Coleman
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