Potatoes Mozzarella (1980)

• 4 medium white potatoes
• 1 egg
• 1/4 cup milk
• 2 tbspns butter
• 1 cup mozzarella cheese, shredded
• Bread crumbs
• Salt and pepper to taste

Preheat oven to 350 degrees. Cook potatoes in lightly salted water until tender.   Using electric mixer, mash potatoes with egg, milk, salt, pepper, and 1 tbspn butter until fluffy.

Fold in shredded mozzarells cheese and turn into greased 1-1/2 quart casserole. Sprinkle with bread crumbs and dot with remaining butter. Bake uncovered for 45 minutes. Serves 4.

More "Lost" Potato Recipes

Hearty Wisconsin Cheese Soup with Sausage (1956)

Beer and Pretzel Baked Potato (1982)

(Origin - "Chicken Foot Soup and Other Recipes from the Pine Barrens" edited by Arlene Martin Ridgway, recipes by Pine Barrens residents. Published by Rutgers University Press, 1980. Pine Barrens, New Jersey is an Atlantic coast pine ecosystem that covers 7 New Jersey counties. This recipe was contributed by Lois Albert Klitzke.)