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The International Jewish Cook Book · Chapter 152Stuffed Potatoes
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Take as many potatoes as are needed; when done, cut off one end and take out inside; mash this and mix with it one tablespoon of butter, a sprig of parsley, pepper, salt, and enough milk to make quite soft. Put back in tine potato skins and brown in oven and serve very hot.
If so desired the open end of each may be dipped in beaten egg before being put in oven.