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Stuffed Potatoes

Baked potato skins stuffed with a creamy mashed potato mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Prepare the potatoes

  1. Bake the potatoes until soft.

  2. Cut a round piece off the top of each potato.

  3. Carefully scoop out the insides.

  4. Mash the potato flesh smoothly.

Make the filling

  1. Mix in hot butter and cream.

  2. Season with salt, pepper, and grated cheese.

  3. Add milk to make the mixture soft.

  4. Heat the mixture in a saucepan until very hot.

  5. Stir in one beaten egg for every six potatoes.

Bake and serve

  1. Fill the potato skins with the mixture.

  2. Return the stuffed skins to the oven.

  3. Bake until the tops are 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

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

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

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

What each ingredient does

Potatoes
Form the structure of the skins and the soft, fluffy filling inside.
Butter
Adds richness and fat, giving the filling a smooth, flavorful texture.
Cream
Adds moisture and richness, keeping the mashed filling creamy.
Grated cheese
Melts into the filling and browns on top for savory flavor and color.
Egg
Binds the filling so it holds its shape when baked.

The step that matters

Heat the mixture until very hot before filling the skins. Heating the mashed filling until very hot helps it stay warm and set evenly once stuffed and returned to the oven. Adding the beaten egg to a hot mixture also helps it bind as it cooks, rather than curdling in a cold mash.

“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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