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Stuffed Baked Potatoes

A baked potato filled with mashed potato, butter, pepper, salt, cream, and egg, then browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream 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 ↓

Stuffed Baked Potatoes

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Bake the potatoes

  1. Preheat the oven to 350°F (175°C).

  2. Bake the potatoes until tender.

Stuff and brown

  1. Carefully remove the potato flesh from the shells and mash it.

  2. Mix in butter, pepper, salt, cream, and beaten egg.

  3. Spoon the mixture back into the potato shells.

  4. Brush the tops with beaten egg and return to the oven to heat and brown.

  5. Serve 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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

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

  4. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Provide the starchy flesh that is mashed and becomes the filling base.
Butter
Adds fat and richness, giving the mashed filling a smooth, moist texture.
Egg
Binds the filling and, brushed on top, helps the tops brown.
Rich sweet cream
Adds moisture and richness, keeping the mashed filling soft and creamy.

The step that matters

Brush the tops with beaten egg and return to the oven to heat and brown. Egg proteins set and brown in the oven's heat, giving a glossy golden crust. Too little heat or time leaves the tops pale, while too long can dry or scorch them.

Swap the potato

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

  1. Potatothe original
  2. Spinachfits about as well
  3. Asparagusfits about as well
  4. Capsicumfits about as well

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