Ham stuffed potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes |
| Vegetable oil | ||
| 1 | Egg; separated | |
| ½ | cup | Ham; cooked, finely chopped |
| ¼ | cup | Milk |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 to 1-¼ hours or until done.
Allow to cool to touch. Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact; mash pulp.
Beat egg yolks; add ham, milk, salt, and pepper. Stir into potato pulp, mixing well. Beat egg white until stiff peaks form; fold into potato mixture. Stuff shells with mixture. Bake at 450 degrees for 10 minutes or until lightly browned.
SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman
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