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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Hungarian American Cooking 1938, Rosa Green. I haven't made these yet but they sound great. Cooking and prep time are a guess. Ingredients:
6 large potatoes |
4 tablespoons butter |
1/4 cup milk, hot |
1/4 teaspoon salt |
1/4 teaspoon pepper |
6 eggs |
1/2 cup cheese, shredded |
Directions:
1. Bake the potatoes.
2. Scoop out the pulp, after cutting a thin slice from the length of the potato.
3. Mash pulp to a creamy fluff with butter, hot milk, salt and pepper.
4. Fill potato shells, leaving a dent in the middle of each to hold a raw egg.
5. Break 1 or 2 eggs into each potato.
6. Cover with cheese.
7. Bake at 400°F for 10 minutes until the egg is firm and cheese is browned.
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