Stuffed Potatoes
(Kate B. Vaughan)
| 2 tablespoonfuls melted Crisco 6 large potatoes | 2 tablespoonfuls grated cheese 1 yolk of egg |
| Salt and pepper to taste | |
Wash six well shaped white potatoes and rub skin with Crisco. Bake until tender, cut slice off one end, and with a teaspoon remove all potato from shells. Mash the potato, adding Crisco, cheese, seasonings, and egg yolk. Refill shells and bake fifteen minutes. Serve hot on napkin.
Sufficient for six potatoes.