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Stuffed Potatoes

A baked potato filled with mashed potato mixture, lard, cream, cheese, milk, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. 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.

Bake the potatoes

  1. Bake the potatoes at 400°F (200°C) until soft.

  2. Cut a round piece off the top of each potato and carefully scoop out the insides, setting aside the skins.

Make the filling

  1. Mash the insides smoothly, mixing in the lard and cream while hot.

  2. Season with salt, pepper, and grated cheese, then add milk to achieve a soft consistency.

  3. Heat the mixture in a saucepan, stirring to prevent burning.

  4. Once hot, stir in one beaten egg for every six potatoes.

Fill and serve

  1. Fill the potato skins with the mixture, replace the tops, and return to the oven for three minutes.

  2. Serve hot on a napkin with the caps facing up.

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

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

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

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Potato + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together959 recipes

    Shared aroma: sotolon (curry, maple).

  5. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

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

What each ingredient does

Potatoes
Provide the starchy flesh that mashes into the soft filling and forms the shell.
Lard
Adds fat that enriches the mash and gives it a smooth, rich texture.
Cream
Adds fat and moisture, making the mash softer and creamier.
Egg
Binds the filling so it holds its shape when returned to the skins.
Milk
Adds moisture to loosen the mash to a soft consistency.

The step that matters

Heating the mixture with the egg. Stirring constantly over gentle heat prevents the mash from scorching on the pan base. The egg is added once the mixture is hot, so it thickens lightly without curdling into scrambled pieces.

Swap the potato

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

  1. Potatothe original
  2. Capsicumfits about as well
  3. Asparagusfits about as well
  4. Spinachfits less well

Fit is the average pairing score against cream, pepper, cheese, milk, 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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