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Twice-Baked Potatoes I

A baked potato stuffed with a creamy cheese and potato mixture, then broiled until crisp.

From the Wikibooks Cookbook · 11 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 ↓

Twice-Baked Potatoes I

5 or 6 persons
Oven400°F (200°C), then broil
Time1 hour

Ingredients

Directions

Prepare the potatoes

  1. Preheat oven to 400°F (200°C).

  2. Rub potato skins with vegetable oil to ensure crispness.

  3. Bake potatoes for 1 hour until done.

  4. Carefully remove potatoes from oven and cool for 10 minutes.

  5. Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.

  6. Mash potato pulp with a fork until smooth.

Make the filling

  1. Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet. Adjust the amount of milk accordingly.

  2. Spoon the mixture into the empty potato shells.

  3. If desired, top the potatoes with bell pepper, onions, and/or bacon.

Broil and serve

  1. Increase oven setting to broil.

  2. Broil potatoes 10 or 15 minutes until spotty brown and crisp.

Nutrition, whole recipe (rough)

868Calories
42 gProtein
47 gFat
73 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Cheddar Cheese1 oz (28g)113
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Bell Pepper1 medium (119g)31
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

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 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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Potato + cheddar cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together932 recipes

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

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

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

  5. Butter + cheddar cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,436 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

Russet potatoes
Starchy flesh mashes fluffy and holds the filling inside the skin shell.
Butter
Adds fat and richness, softening the mashed potato texture.
Milk
Moistens the mashed potato so it can be spooned and combined smoothly.
Sour cream
Adds moisture and tang, keeping the filling creamy after baking.
Cheddar cheese
Melts into the filling and browns under the broiler for flavour.

The step that matters

Broiling the filled potatoes. Broiling is quick and intense, so potatoes can scorch or dry out if left unattended. Watch closely until the tops are spotty brown and crisp, since the filling is already hot and only needs surface browning.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (potato, butter, milk, cream, cheddar cheese, pepper):

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

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