Recipe: Eggs in Baked Potatoes (Sealtest, 1940)

EGGS IN BAKED POTATOES

6 hot baked potatoes
Butter
Salt and pepper
1/2 to 3/4 cup hot milk
6 eggs

Cut a slice from the top of the potatoes, scoop out the inside and mash. Add butter, salt and pepper to taste. Add milk and beat until the potatoes are smooth and fluffy. (The amount of milk will depend upon the dryness of the potatoes.)

Pile in the potato shells and make a deep depression in the center. Drop in eggs, sprinkle with salt and pepper and dot with butter.

Bake in a moderate oven (325 degrees F.) for 15 to 20 minutes or until the eggs are as firm as desired.

Serves 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.