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Baked Potatoes Stuffed

A baked potato stuffed with a creamy cheese mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Baked Potatoes Stuffed

Ingredients

Directions

Bake the potatoes

  1. Bake the potatoes until tender, then remove the skins.

Make the filling

  1. Whip the potato flesh with hot milk and butter until creamy.

  2. Season with salt and cayenne pepper, then stir in the grated cheese.

Fill and bake

  1. Fill the potato skins with the mixture and place them back in the oven.

  2. Bake until the tops are lightly browned.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 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 whips into a light, fluffy filling.
Hot milk
Adds moisture and loosens the potato flesh so it whips smooth.
Butter
Adds fat for richness and a smoother, creamier texture.
Grated cheese
Adds savoury flavour and melts into the filling, helping the tops brown.

The step that matters

Whip the potato flesh with hot milk and butter until creamy. Potato flesh turns gluey if overworked, so whip just until smooth. Adding the milk and butter hot keeps the mixture warm and lets it blend evenly.

Swap the potato

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

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

Fit is the average pairing score against milk, butter, pepper, cheese. 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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