Why it works: Milk and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓
Stuffed Potatoes
Ingredients
Directions
Prepare the potatoes
Wash and scrub the potato skins.
Cut one end of the potato so it can stand upright. Cut the other end like a cover, making all potatoes the same height.
Place the potatoes in a dripping pan and bake in the oven until soft.
Take the dripping pan from the oven and set it on a piece of brown paper on the table.
Make the filling
Heat a cup of milk.
Hold the baked potato with a dish towel in one hand and a fork in the other. Carefully take the potato out into a bowl, and place the empty shells in a pan.
Gradually add hot milk, butter, and salt, and beat until light.
Fill and serve
Fill the shells with the mixture with a fork as high as we can. Place the filled potatoes high in the oven to brown.
When a light brown, place on a hot dish to serve. Now it is finished.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 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.
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.
-
Milk + potatotop 9% of all pairsSmell alikemoderateCooked together3,611 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes (in the method)
- Provide the starchy body that is baked, scooped out, and refilled.
- Milk
- Adds moisture to the mashed filling so it becomes light and smooth.
- Butter (in the method)
- Adds fat for richness and a smoother, softer texture in the filling.
The step that matters
Beating the filling until light. Beating the hot potato with warm milk and butter until light develops a fluffy, smooth texture. Cold liquid or overbeating can make it gluey or stiff.
“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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