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Stuffed Potatoes

A baked potato filled with a lightened mixture of milk, cream or butter, seasoned with salt and pepper, topped with grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Potatoes

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Bake the potatoes

  1. Select and wash the potatoes, then bake them at 400°F (200°C) until mealy.

  2. Once cool, cut each potato in half and carefully remove the insides without breaking the skin.

Make the filling

  1. Add milk, cream or butter to the potato insides and beat until very light.

  2. Season with salt and pepper, then heat in a saucepan until just boiling.

Fill and bake

  1. Fill the potato skins with the mixture, cover with grated cheese, and bake in the oven until browned.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  2. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Potato + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together959 recipes

    Shared aroma: sotolon (curry, maple).

  5. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

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

What each ingredient does

Potatoes
Provide the starchy flesh that becomes fluffy when baked and beaten, and the shell that holds the filling.
Milk
Adds moisture and softness to the mashed potato filling.
Cream or butter
Adds fat for richness and a smoother, silkier texture in the filling.
Grated cheese
Melts and browns on top, adding savoury flavour and a golden crust.

The step that matters

Removing the insides without breaking the skin. The skins act as edible containers, so tearing them lets the filling leak out during baking. Letting the potatoes cool first makes them easier to handle and less likely to tear.

Swap the potato

How well each one fits the dish's main ingredients (milk, cream, pepper, cheese):

  1. Potatothe original
  2. Capsicumfits about as well
  3. Spinachfits less well
  4. Tomatofits less well

Fit is the average pairing score against milk, cream, pepper, cheese. 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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