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Baked Stuffed Potatoes

A baked potato stuffed with a creamy mixture of butter, eggs, cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Baked Stuffed Potatoes

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the potatoes

  1. Wash, peel, and soak the potatoes in cold water for 30 minutes; then drain.

  2. Place the potatoes in a baking pan.

  3. Bake at 400°F (200°C), turning frequently.

  4. Remove the potatoes from the oven.

Make the filling

  1. Cut a slice from the top of each potato.

  2. Scoop out the insides of each potato.

  3. Force the potato insides through a potato ricer into a bowl.

  4. Add the butter, egg yolks, cream, salt, pepper, and nutmeg to the bowl.

  5. Beat the mixture for 2 minutes.

  6. Gradually fold in the beaten egg whites.

Refill and bake

  1. Refill the potato shells with the mixture.

  2. Bake for 5 to 8 minutes at 400°F (200°C).

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

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

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

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

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Potatoes
Form the edible shells and the starchy base that holds the filling.
Butter
Adds richness and a smooth texture to the mashed potato filling.
Egg yolks
Bind the filling and add richness so it holds its shape when baked.
Egg whites
Whipped into the filling, they add lightness and help it puff and set in the oven.
Cream
Adds moisture and softness to the filling for a smooth, creamy texture.

The step that matters

Gradually fold in the beaten egg whites. Egg whites hold air only when beaten to the right stage. Folding gently and gradually keeps that air in the mixture, so the filling stays light and puffs in the oven instead of deflating.

Swap the potato

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

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

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

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