{"id":1895,"date":"2022-10-18T09:36:00","date_gmt":"2022-10-18T13:36:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=1895"},"modified":"2022-06-19T21:36:33","modified_gmt":"2022-06-20T01:36:33","slug":"sue-makes-baked-stuffed-potatoes","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2022\/10\/18\/sue-makes-baked-stuffed-potatoes\/","title":{"rendered":"Sue Makes Baked Stuffed Potatoes"},"content":{"rendered":"\n
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Potatoes. Easy to store, open to amazing variety. This week Sue makes Baked Stuffed Potatoes for her weekly cooking lesson. We would call these twice baked potatoes, and they dress up simple meals beautifully. Planning on hamburger steaks for dinner, because that’s what you have available? These baked stuffed potatoes jazz up the meal and make it special. <\/p>\n\n\n\n

This is the 9th installment of When Sue Began to Cook<\/a><\/em>, where we meet Sue and her friend Ruth Ann. They gather on Saturday mornings and learn to cook from Sue’s mother Bettina. If this is your first dip into this series, click the book title to be transported to the first lesson.<\/p>\n\n\n\n

Each lesson provides a recipe and a chapter of an ongoing story. Ruth Ann misses her absent, ill mother. Sue and Bettina help Ruth Ann cope with her loneliness. They keep her occupied on Saturday mornings with the cooking lessons. The stories appear in Sue’s notes from each cooking lesson.<\/p>\n\n\n\n

Sue’s notes on the Baked Stuffed Potatoes lesson<\/h2>\n\n\n\n

Of course, it wouldn’t make so many dishes if Ruth Ann and I both worked on one recipe, but Mother has us each do it separately. You see, she has it all arranged so there are enough cooking things for each of us, and that is where the fun comes in. It isn’t any real satisfaction to help somebody else<\/em> cook, but when you make your own baked potatoes and cocoa cookies all alone they taste lots better.<\/p>\n\n\n\n

Mother says dishwashing is an art in itself and a good dishwasher is a real artist<\/em>. She always has us fill our cooking pans with cold water the very minute we’re through using them, and let them soak. It makes them wash so much easier! Ruth Ann put hot water in the little saucepan the milk was heated in for her stuffed potatoes and when she went to wash it, it wouldn’t wash. Mother said milk dishes ought always to be soaked in cold<\/em> water. In fact, cold water is best for most things. But of course when we really wash the dishes, we have to have hot water and lots of soap suds. <\/p>\n\n\n\n

Just so I won’t forget them, I’ll put down the dishwashing rules. First the glasses and then the silver, and you don’t rinse them at all, just wash them in nice clean hot soap suds and dry them with a nice dry clean dish cloth. But all the china dishes and cooking dishes have to be rinsed with scalding water before they are dried. <\/p>\n\n\n\n

If you have lots of hot water and nice soap suds, washing dishes is really fun. Why, Ruth Ann and I laugh so much while we’re doing it that Robin and Ted actually come to the back door and beg us to let them help!<\/p>\n\n\n\n

The Baked Stuffed Potatoes recipe<\/h2>\n\n\n\n

This version of twice baked potatoes is a little different from ones you may know. It uses milk to make the mashed potatoes creamy, and then you top it with cheese. Usually we cut potatoes lengthwise, like the twice baked potato skins appetizer from the 1980s. Twenties recipes often cut the potatoes across the middle, so the two ends look more like cups than like boats. When the directions tell you to cut the potatoes in this recipe, cut them around the middle instead of lengthwise. <\/p>\n\n\n

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Baked Stuffed Potatoes<\/h2>\n
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from When Sue Began to Cook, 1924<\/span><\/div>\n
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Ingredients<\/h3>