STUFFED POTATOES
- 8 large potatoes
- 2 ozs. (2 heaping tablespoonfuls) butter
- 3 tablespoonfuls cream
- A few buttered bread crumbs
- Salt, pepper, and paprika
Wash and dry the potatoes and bake them in a hot oven. When done, cut off the tops, scoop out the potato, and put it in a bowl, with the butter, cream, and seasonings.
Beat together until smooth, then return the mixture to the shells, sprinkle over with the bread crumbs, put a tiny piece of butter on the top of each, and cover with the tops.
Put into a casserole and bake till hot.