Stuffed Potatoes

Bake the potatoes, and when they are done, take out of the oven, cut them in halves, and scoop the potatoes out of their jackets. Mash them until they are smooth with milk, butter, paprika, and salt. Put them back again into their jackets, and put them in the oven for a few minutes to heat and brown on the top.

Anna Potatoes

Cut about eight cold cooked potatoes into thin round slices, place them in a dish, sprinkle over them two table-spoonfuls of grated Parmesan or American cheese and two tablespoonfuls of fresh bread crumbs; spread well over them a piece of butter about the size of a nut, then place the dish in the oven. After ten minutes, when a golden brown, serve. This can be made in as many layers as desired. Paprika, if desired, adds flavor to this.

Nut-Filled Potatoes

Bake until soft and mealy six good-sized potatoes, prick to let off steam, and then cut directly in halves where they were pricked, and with a sharp spoon remove the pulp from the skins, turning into a warmed mixing-bowl ; mash thoroughly, adding a small cupful of rich milk or cream, salt and paprika to taste, one tablespoon-ful of minced parsley, one tablespoonful of melted butter, a pinch of poultry seasoning, and a small cupful of nut meats that have been passed through the meat chopper; beat with a fork until very light and creamy and return to shells, which, after dusting, with browned bread crumbs, are placed in a hot oven for ten minutes to crisp and brown; serve garnished with small bunches of parsley.

Stuffed Potatoes With Cheese

Bake until soft five or six medium-sized potatoes, and with a sharp knife cut directly in halves, carefully removing the cooked potatoes into a mixing bowl; now mash with a potato masher, and, when free from lumps, add a teaspoonful of butter, one teaspoonful of minced parsley, half a cupful of rich milk, one small cupful of grated cheese, and salt and pepper to taste; beat with a fork until light and creamy and heap into the potato skins, dusting the tops with grated cheese, and return to the oven until crisp and brown on top. Serve very hot.

Chantilly Potatoes

Prepare some nicely seasoned, light, mashed potatoes, and mound on a platter. Beat one-half cupful of cream until stiff, add one-half cupful of soft cheese, grated and seasoned with salt and paprika. Pile lightly onto the potato and set on the top grate of the oven until the surface is nicely browned. Be sure that the oven is very hot.

Molded Potatoes

Press left-over mashed potatoes into baking-powder cans and chill. Slice in neat rounds, lay on a buttered dripping-pan in the oven, and bake till they become puffy and a delicate brown. Serve with broiled steak as a garnish.

Potato Puff

Add to two cupfuls of hot mashed potatoes, two table-spoonfuls of butter, two well-beaten eggs, one-half cupful of milk, salt and pepper to taste. Put in a deep buttered baking-dish, and bake about twenty minutes in hot oven.