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Stuffed Potatoes

A baked potato filled with a mixture of potato, onion, egg, butter, and cream, then browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Bake the potatoes until done.

  2. Cut the potatoes in half and scoop out the insides without breaking the skins.

Fill and bake

  1. In a bowl, mix the scooped potato, chopped onion, beaten egg, butter, cream or milk, and salt until light.

  2. Stuff the mixture back into the potato skins.

  3. Brush the tops with the yolk of the egg.

  4. Return to the oven to brown and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the starchy base that is scooped out, mashed and refilled into the shells.
Egg
Binds the filling so it holds its shape when stuffed back into the skins.
Butter
Adds fat and richness, softening the filling's texture and flavour.
Cream or milk
Adds moisture, keeping the mashed filling smooth and light.
Onion
Adds aromatic savoury flavour to the filling.

The step that matters

Scooping without breaking the skins. Thin potato skins tear easily when scooped; a torn shell cannot hold the filling. Leaving a sturdy wall of potato keeps the shells intact for stuffing.

Swap the onion

How well each one fits the dish's main ingredients (potato, egg, butter, cream):

  1. Chivefits better
  2. Asparagusfits about as well
  3. Leekfits about as well
  4. Onionthe original

Fit is the average pairing score against potato, egg, butter, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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