Skip to main content
Main

Baked Stuffed Potatoes

A baked potato dish filled with a creamy mixture of butter, eggs, cream, salt, pepper, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Baked Stuffed Potatoes

eight potatoes

Ingredients

Directions

Prepare the potatoes

  1. Select eight smooth potatoes of uniform size.

  2. Wash, pare and soak in cold water for one-half hour.

  3. Drain, put in a dripping-pan and bake in a hot oven, turning frequently.

Make the filling

  1. Remove from oven, cut a slice from the top of each and scoop out the inside.

  2. Force the potato flesh through a potato ricer.

  3. Add three tablespoonfuls of butter, the yolks of two eggs, six tablespoonfuls of cream, one teaspoonful of salt, one-eighth of a teaspoonful of pepper, and a few gratings of nutmeg.

  4. Set on range and beat for two minutes.

  5. Then add gradually the whites of two eggs beaten stiff.

Bake and serve

  1. Refill shells and bake for five to eight minutes in a very hot oven.

Nutrition, whole recipe (rough)

404Calories
11 gProtein
23 gFat
39 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Nutmeg1 tsp ground (2.2g)12
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 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. See the original page.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

  5. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Potatoes
Form the edible shell and body of the dish, becoming fluffy when baked and mashed.
Butter
Adds fat and richness, softening the mashed potato and carrying flavour.
Cream
Adds moisture and smoothness, keeping the mashed potato soft and spoonable.
Eggs
Yolks enrich and bind the filling; stiffly beaten whites add lightness and help it rise and set.

The step that matters

Adding the stiffly beaten egg whites. Whites hold air only when beaten stiff and must be folded in gently after the mixture cools slightly. Overmixing deflates the foam, so the filling bakes denser and less puffed.

Swap the potato

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

  1. Leekfits about as well
  2. Spinachfits about as well
  3. Potatothe original
  4. Chivefits about as well

Fit is the average pairing score against cream, butter, egg, nutmeg. 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.

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes