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Stuffed Potatoes

A baked potato stuffed with a mixture of mashed insides, butter, egg, cheese, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Potatoes

Ingredients

Directions

Prepare the filling

  1. Bake the potatoes, cutting off the ends and scooping out the insides.

  2. Mash the insides with butter, beaten egg, and grated cheese to taste.

  3. Work in enough milk to make a soft mixture.

Stuff and heat

  1. Carefully stuff the potato skins with the mixture and replace the ends.

  2. Return to the oven until thoroughly hot.

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.

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 + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

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

  4. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Potato + buttertop 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
Their fluffy starchy flesh becomes the filling, and the skins hold it in shape.
Butter
Adds fat for richness and a smoother, softer texture in the mash.
Egg
Helps bind the filling so it holds together when stuffed and reheated.
Grated cheese
Adds savory flavor and fat, and melts into the mash for richness.
Milk
Adds moisture so the mash becomes soft and easy to spoon into the skins.

The step that matters

Adding the milk. Add milk gradually until the mixture is soft but still holds its shape. Too much liquid makes the filling loose, so it may leak out of the skins and dry unevenly when reheated.

“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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