Archive recipe

Potatoes Baked In The Half Shell

Name: Potatoes Baked In The Half Shell
Ingredients: 6 medium-sized potatoes; 2 tablespoons butter; 3 tablespoons hot milk; salt; pepper; 2 eggs; grated cheese or finely chopped ham

A historic Canadian dish of potatoes, butter, hot milk, eggs and cheese. Adapted from Potatoes Baked In The Half Shell, from Canadian Farm Cook Book (1911).

Adapted from Potatoes Baked In The Half Shell, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/potatoes-baked-in-the-half-shell.md.

The dish

2 of 7 items checked

Potatoes Baked In The Half Shell

archive.org

2 of 7 items checked · 3 aisles

Produce

6 medium-sizedpotatoes

Dairy & Eggs

2 tbspbutterChecked by You
3 tbsphot milk
2eggs
cheese

Spices & Seasoning

salt
pepperChecked by You

Cooking Instructions

Bake 6 medium-sized potatoes
Remove from oven and cut slice from top of each
Scoop out inside
Mash and add 2 tablespoons butter, 3 tablespoons hot milk, salt and pepper to taste
Add whites of 2 eggs well beaten
Refill skins and brown in a hot oven
Grated cheese may be sprinkled over the top or finely chopped ham may be added to the potato mixture

Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)