Print Recipe

Stuffed Potatoes

RG

Ingredients

  • 50 medium size potatoes
  • 2 cups butter
  • 3 cups milk
  • 3 tablespoons salt
  • 1 teaspoon pepper
  • 10 egg whites, beaten stiffly

Instructions

  1. Wash and scrub the potatoes.
  2. Bake at 400 degrees F for about 1 hour.
  3. Cut off the tops lengthwise and scoop out the insides. Mash and season.
  4. Add milk and beat until fluffy.
  5. Fold in egg whites.
  6. Refill shells with potato mixture.
  7. Place on a baking sheet that has been lightly sprayed with oil.
  8. Brown in the oven at 400 degrees F for about 25 minutes.
  9. Top with shredded cheese if desired.

Serves 50.

If made ahead and refrigerated, add 10 minutes baking time.


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