Recipe: Dutch Stuffed Potatoes

Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley, and a tablespoonful of butter. Season with salt, pepper and lemon-juice. Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)