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Stuffed Potatoes

A baked potato stuffed with mashed potato, butter, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

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. Cut one end of each potato flat so they stand steady. Cut the other end off to create a cover.

  2. Bake the potatoes until soft.

Make the filling

  1. Carefully remove the potato flesh with a fork.

  2. Mix the potato flesh with butter, salt, and hot milk. Beat well.

Fill and brown

  1. Fill the potato shells heaping full with the mixture.

  2. Place the filled potatoes in a hot oven at 400°F (200°C) to brown.

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

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

  3. 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
Form the shells and provide the soft, fluffy starchy filling that holds the shape.
Butter
Adds fat and richness, making the mashed filling smooth and flavorful.
Hot milk
Adds moisture and softens the mashed potato so it spreads and fills smoothly.

The step that matters

Beat the filling well. Beating the mashed potato with butter and hot milk develops a smooth, creamy texture. Undermixed filling stays lumpy and may be dry, while warm liquid blends in more evenly.

“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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