Why it works: Potato and milk match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 3,611 recipes mention both. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓
The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the potatoes
Rub skins with a little fat for soft skins, if desired.
Preheat oven to 425 degrees F.
Bake potatoes for 50 to 60 minutes or until soft when pressed.
Make the filling
Slash tops lengthwise and crosswise.
Fold back flaps and scoop out cooked potato.
Blend milk, salt and butter into softened cream cheese. Blend thoroughly.
Stuff and brown
Stuff skins with potato mixture.
Sprinkle with paprika.
Return to oven to brown tops.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Potato + milktop 4% of all pairsAroma overlapstrongMentioned together3,611 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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Milk + buttertop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Cream cheese + buttertop 3% of all pairsAroma overlapstrongMentioned together2,746 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Cream cheese + milktop 5% of all pairsAroma overlapstrongMentioned together1,395 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Potato + buttertop 6% of all pairsAroma overlapstrongMentioned together6,445 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Baking potatoes
- Provide the starchy flesh that becomes the fluffy filling once baked and scooped.
- Cream cheese
- Adds richness and a smooth, creamy texture to the mashed potato filling.
- Butter or margarine
- Adds fat for richness and a smoother, silkier filling texture.
- Milk
- Adds moisture so the potato filling blends into a soft, spreadable mixture.
The step that matters
Bake potatoes until soft when pressed. Potatoes must be fully cooked through so the starch is tender and the flesh scoops and blends smoothly. Underbaked potatoes stay firm and make a grainy, lumpy filling.
“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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