[Illustration]
The following is an exceedingly nice way of serving baked potatoes. Bake
potatoes of equal size, and when done, and still hot, cut off a small
piece from each potato; scoop out carefully the inside, leaving the skin
unbroken; mash the potato well, seasoning it with plenty of butter,
pepper, and salt; return it with a spoon to the potato skin, allowing it
to protrude about an inch above the skin. When enough skins are filled,
use a fork or knife to make rough the potato which projects above the
skin; put all into the oven a minute to color the tops. It is better,
perhaps, to color them with a salamander. They will have the appearance
of baked potatoes burst open.