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Stuffed Potatoes

Stuffed potatoes filled with a creamy potato mixture and roast beef, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. 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.

Prepare the potatoes

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

  2. Slit each potato down the side and carefully remove the inside without breaking the skin.

Fill and brown

  1. Beat the cooked potato with butter, cream, egg yolk, salt, and black pepper.

  2. In a bowl, mix the chopped roast beef with salt, black pepper, ground mace, melted butter, parsley, celery, and brandy.

  3. Fill the potato skins with the potato mixture, leaving a small space in the center for the beef mixture.

  4. Rub melted butter over the ends of the potatoes and return them to the oven to brown.

Serve

  1. Serve in a folded napkin.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Potato + beeftop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

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

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

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

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

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 of the filling and the shell that holds it.
Cream
Adds moisture and richness to the mashed potato filling.
Egg yolk
Enriches the potato mixture and helps it hold together and set when heated.
Roast beef
Supplies the savoury meat filling at the centre of each potato.
Butter
Adds fat and flavour to the potato filling and browns the potato ends.

The step that matters

Removing the potato insides. If the skin tears, the filling will leak and the potato will not hold its shape. Cooking the potatoes until tender first makes the flesh easy to scoop without breaking the shell.

Swap the mace

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

  1. Nutmegfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against potato, butter, cream, egg, pepper, beef, parsley. 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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