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Stuffed Potatoes

Stuffed potatoes are baked with breadcrumbs, cooked meat, gravy, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 786 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Stuffed Potatoes

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare the potatoes

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

  2. Peel the potatoes.

  3. Cut one end to make them stand straight.

  4. Cut a piece off the other end to form a lid.

  5. Hollow out the center of each potato.

Stuff and bake

  1. Fill each potato loosely with breadcrumbs, chopped meat, seasoning, and gravy mixed together.

  2. Replace the lid on each potato.

  3. Heat some dripping in a baking dish.

  4. Place the stuffed potatoes inside.

  5. Baste the potatoes.

  6. Bake for about 1 hour, or until they are cooked through.

  7. Drain from the fat.

  8. Serve very hot.

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 + 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 that holds the filling and becomes soft and fluffy as it cooks.
Cooked meat
Provides the savory, substantial filling inside the potato.
Breadcrumbs
Soak up the gravy and help bind the filling so it holds its shape.
Gravy
Moistens the filling so it does not dry out in the oven.

The step that matters

Bake until cooked through. Potatoes need enough time at high heat for the starch to fully soften; cutting into a potato too early will show a firm, chalky center. Basting with hot dripping helps keep the skin and filling moist and browned.

“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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