Dutch Potatoes

6 potatoes

6 slices fat salt pork or bacon

6 frankfurters

Pepper

Scrub medium-sized potatoes; pare or leave skins on as preferred. With an apple-corer cut a tunnel through the centre of each potato lengthwise. Draw, through each cavity; one of the frankfurters. Place in a dripping-pan and lay a blanket of fat salt pork or a thick slice of bacon on each potato. Pepper lightly and bake in a very hot oven (450- 500F.) until the potatoes are tender, basting occasionally with the drippings and a little hot water.