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Stuffed Potatoes

A baked potato filled with a butter, cream, cheese, and egg mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Stuffed Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Bake the large potatoes until soft.

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

Make the filling

  1. Mash the insides smoothly and mix in 2 teaspoons of butter and 2 teaspoons of cream for each potato.

  2. Season with salt, pepper, and a good pinch of grated cheese for each potato.

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

  4. Once hot, stir in 1 beaten egg for every six potatoes and bring to a boil.

Fill and serve

  1. Fill the potato skins with the mixture and return them to the oven for 3 minutes.

  2. Arrange the stuffed potatoes upright in a napkin with the caps on top.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

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

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Potatoes
Provide the starchy body that is scooped out, mashed and refilled into the skins.
Butter
Adds fat and richness, making the mashed filling smooth and flavourful.
Cream
Adds moisture and fat, keeping the mashed filling soft and creamy.
Grated cheese
Adds savoury flavour and browning when the stuffed potatoes return to the oven.
Egg
Helps bind and set the filling as it is heated and brought to a boil.

The step that matters

Bringing the egg mixture to a boil. Once the beaten egg is stirred in, the filling must be heated carefully and stirred constantly. Egg proteins set with heat, so overheating or not stirring can cause lumps or curdling and leave the filling grainy.

Swap the potato

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

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

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