Cooking For A Crowd - Large Sized Vegetable Recipes
 Stuffed Potatoes Recipe
Recipes for Quantity Cooking


Stuffed Potatoes

50 potatoes (medium)

2 C. butter

3/4 quart milk

3 T. salt

1 t. pepper

10 egg whites beaten stiffly

Wash and scrub the potatoes. Bake at 400F.  for about 1 hour. When baked, cut off the top lengthwise and scoop out the inside. Mash and season. Add milk and beat until fluffy. Fold in egg whites. Refill shells with potato mixture. Place on a baking sheet that has been lightly sprayed with oil.

Brown in the oven at 400F. for about 25 minutes.

Note: You can top with shredded cheese if desired. If you made these ahead and refrigerated them, add 10 minutes baking time.

Serves 50.

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