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Stuffed Irish Potatoes

A baked potato dish filled with a butter, milk, cream, and pepper mixture, topped with grated cream cheese.

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stuffed Irish Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Bake smooth potatoes of uniform size until well done; turn frequently and bake slowly.

  2. When done, cut a slice from the side of each and scoop out the potato.

Make the filling

  1. To six potatoes add one teaspoonful of salt, one-quarter of a cupful of butter, a saltspoonful of white pepper, and whip thoroughly.

  2. Then add half a cupful of rich milk or cream, and beat until light.

Fill and bake

  1. Fill the potato hulls and let them look a little rough; do not smooth them over.

  2. Sprinkle with grated cream cheese and run into the oven.

  3. Bake to a nice brown.

Fry the potatoes

  1. Boil eight Irish potatoes in their jackets; let stand until perfectly cold and remove skins.

  2. Slice and fry in as small a quantity of lard as possible, watching carefully and turning with the broad blade of a knife.

  3. When nicely browned and ready to serve, season well with salt, dust with pepper, and add a large cupful of rich cream.

  4. Let the cream bubble up through the potatoes and remove at once from the fire.

Nutrition, whole recipe (rough)

469Calories
13 gProtein
25 gFat
51 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
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.

By Colville, Jessie Henderson. [from old catalog]. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

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

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

  4. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

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

  5. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 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

Potatoes
Form the edible shell and the soft, fluffy filling once baked or mashed.
Butter
Adds richness and a smooth, soft texture to the mashed filling.
Rich milk
Moistens the filling and makes it light and spreadable when beaten.
Rich cream
Adds moisture and richness, and binds the fried potatoes into a creamy finish.
Cream cheese
Melts and browns on top, adding flavour and a golden crust.

The step that matters

Frying in as little lard as possible. Using a small amount of fat and turning gently helps the slices brown evenly without greasiness or breaking apart. Watching closely prevents scorching before the potatoes are golden.

Swap the white pepper

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

  1. Nutmegfits better
  2. Parsleyfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against butter, milk, cream, potato, 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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