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Stuffed Potatoes

Potatoes filled with sausage meat, baked with butter and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stuffed Potatoes

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. Peel and wash the potatoes.

  3. Cut off the small end of each potato so they can stand upright.

  4. Use a potato scoop to hollow out a large hole in each potato.

Stuff and bake

  1. Fill the holes with sausage meat.

  2. Place the potatoes in a baking dish, sprinkle with coarse sea salt, and moisten with butter.

  3. Bake until golden brown.

  4. Baste the potatoes regularly.

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

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

  2. Potato + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

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

  3. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 that holds the filling and turns soft as it cooks.
Sausage meat
Supplies the filling, adding fat and savoury flavour as it cooks inside the potato.
Butter
Adds fat that helps the potato surface brown and carries flavour.

The step that matters

Baste the potatoes regularly. Basting keeps the exposed surfaces moist with fat, which helps them brown evenly instead of drying out or scorching during baking.

“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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