This is the prize winning recipe for potatoes in the recipe contest The Baltimore Sun ran in 1911. It was submitted by Mrs. F. I. Mumford of West River, MD.
The recipe doesn’t say how many potatoes to use, and I would imaging it would depend on the size of the potatoes. This is one on my list to make and post a follow up.
Stuffed Potatoes. Select fine potatoes of uniform size. Wash, wipe and bake until they yield to the pressure of thumb and finger. When done cut off the tops with a sharp knife and scoop out the insides with a small spoon. Set aside the skins for future use. With the back of a spoon mash the potatoes smooth; rub into them 2 tablespoonfuls of finely mined onion, a teaspoonful of minced parsley, salt and pepper to taste. when you have worked these ingredients to a smooth mass beat in the stiffened whites of 2 eggs. Fill the empty potato skins with this creamy mixture, heaping it high. Put a dot of butter upon each. Stand the potato cases on end side by side in a baking pan, and set in the oven until the potato protruding from the tops is a delicate brown.