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Stuffed Potatoes

A baked potato filled with a creamy mixture of mashed potato, milk, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter 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. Wash and scrub the potato skins.

  2. Cut one end of each potato to stand upright.

  3. Cut the other end like a cover, making all potatoes the same height.

  4. Place them in a baking dish and bake at 400°F (200°C) until soft.

Make the filling

  1. Remove the baking dish from the oven and place it on a piece of brown paper.

  2. Heat the milk in a saucepan.

  3. Hold a baked potato with a dish towel and use a fork to scoop out the insides into a bowl.

  4. Place the empty potato shells in a pan.

  5. Gradually add hot milk, butter, and salt to the potato insides, and beat until light.

Fill and bake

  1. Fill the potato shells with the mixture using a fork, as high as possible.

  2. Return to the oven and bake until browned.

  3. Serve on a hot dish.

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. Milk + buttertop 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
Their starch becomes soft and fluffy when baked, forming the body of the filling.
Milk
Adds moisture and softness, making the mashed potato light and smooth when beaten.
Butter
Adds fat for richness and smoothness, and helps the filling brown in the oven.

The step that matters

Gradually add hot milk, butter, and salt to the potato insides, and beat until light.. Adding hot liquid slowly lets the starch absorb it evenly, keeping the mash smooth and fluffy rather than gluey or lumpy.

“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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