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Stuffejo Potatoes

Potatoes filled with a butter, egg, and cream mixture, baked and served wrapped in a napkin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Stuffejo 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.

Bake the potatoes

  1. Wash and wipe the potatoes, then bake them at 400°F (200°C) until soft.

  2. Cut a round piece from the top of each potato and set aside the tops.

  3. Scoop out the insides without breaking the skins and set the empty skins aside.

Fill and finish

  1. Mash the scooped-out potato smoothly, mixing in butter, the raw egg, cream, pepper, and salt.

  2. Heat the mixture in a saucepan over boiling water until smoking hot.

  3. Fill the potato skins with the mixture, replace the tops, and bake for 3 minutes.

  4. Serve wrapped in a heated 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  4. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Provide the bulk of the filling and the sturdy skin that holds it.
Butter
Adds richness and a smooth, moist texture to the mashed filling.
Raw egg
Binds the mashed potato so the filling holds its shape when baked.
Cream
Adds moisture and softness, making the mash smoother and creamier.

The step that matters

Scoop out the insides without breaking the skins. The skins must stay intact to hold the filling; a torn skin lets the mixture leak out during the final bake.

Swap the potato

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

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

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