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Potatoes Stuffed

Potatoes stuffed with a mixture of butter, pepper, salt, and cold meat, baked until heated through.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potatoes Stuffed

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.

Bake the potatoes

  1. Wash and scrub the potatoes, then bake them at 400°F (200°C) until fully cooked.

  2. Cut the potatoes in half so they can stand upright.

Fill and finish

  1. Scoop out the insides and mix with butter, pepper, and salt.

  2. Prepare savory meat as per your preferred method and fill the potato skins with it.

  3. Top with some of the potato mixture, making it look rough and rocky.

  4. Return to the oven until heated through, then serve.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

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

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

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

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

  5. Potato + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together786 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 fluffy filling that holds the stuffing.
Cold meat
Provides the savory filling and protein that makes the dish a full serving.
Butter
Adds fat and richness, making the scooped potato mixture smooth and flavorful.
Gravy or sauce
Adds moisture and flavor so the meat filling does not dry out.

The step that matters

Scoop out the insides and mix with butter, pepper, and salt. Potato flesh turns gummy if overworked, so mash gently while it is still hot, and add butter so the mixture stays smooth and creamy.

Swap the potato

How well each one fits the dish's main ingredients (meat, sauce, pepper, parsley, butter):

  1. Shallotfits better
  2. Capsicumfits about as well
  3. Carrotfits about as well
  4. Potatothe original

Fit is the average pairing score against meat, sauce, pepper, parsley, butter. 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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