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Stuffed Potatoes

Stuffed potatoes are baked potato skins filled with a creamy potato mixture and baked again.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Potatoes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the potatoes

  1. Preheat the oven to 400°F (200°C).

  2. Cut a thin slice from one end of each potato so they can stand firm.

  3. Bake the potatoes until done.

  4. Cut a lid from the upper end and scoop out the insides into a bowl, keeping the skins whole.

Make the filling

  1. Beat the potato insides with cream, butter, and the beaten egg white until light.

  2. Add coarse sea salt to taste.

Fill and serve

  1. Fill the potato skins with the mixture, heaping it high.

  2. Return the filled potatoes to the oven for 10 minutes to heat.

  3. Serve on a platter with sprigs of parsley.

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. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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

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 bulk of the filling, holding the mixture once scooped out.
Cream
Adds moisture and richness, keeping the mashed filling soft and smooth.
Butter
Adds fat for a richer flavour and a smoother, silkier texture.
Egg white
Whipped into the filling to make it light and help it hold its shape when heated.

The step that matters

Beat the filling until light. Beating the potato with the egg white incorporates air, which makes the filling light and fluffy rather than dense. Under-beating leaves it heavy, and it may not hold its height in the skins.

Swap the parsley

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

  1. Nutmegfits better
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Capersfits less well

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