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Stuffed Potatoes

A baked potato filled with a creamy mixture of mashed potato, cream, butter, salt, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter 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 Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Clean and bake the potatoes until done.

  2. Cut a piece off the end of each potato and scoop out the insides without breaking the skins.

Make the filling

  1. Mash the insides with cream, butter, and salt.

  2. Beat the egg whites to stiff peaks and fold into the potato mixture.

Fill and bake

  1. Fill the potato skins with the mixture and bake for 15 minutes.

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

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

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

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

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

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potatoes
Provide the starchy base that mashes smooth and forms the filling and shell.
Cream
Adds moisture and richness so the mashed potato stays soft and creamy.
Butter
Adds fat for flavor and a smoother, silkier mashed texture.
Egg whites
Beaten to stiff peaks, they lighten the filling and help it puff and set when baked.

The step that matters

Fold in the beaten egg whites gently. Stiff egg white foam traps air that gives the filling its lift. Vigorous stirring knocks out that air, leaving the filling dense instead of light.

Swap the potato

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

  1. Leekfits about as well
  2. Potatothe original
  3. Asparagusfits about as well
  4. Chivefits about as well

Fit is the average pairing score against 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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