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Stuffed Potatoes

A baked potato stuffed with a butter, milk, and salt mashed potato filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk 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 ↓

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.

Bake the potatoes

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

  2. Bake the potatoes until done, then cut them in half lengthwise.

Fill and brown

  1. Scoop out the insides and mash thoroughly.

  2. Add butter, milk, and salt to the mashed potatoes and beat vigorously.

  3. Heap the mixture back into the potato skins.

  4. Brown in the oven for about 10 minutes under the broiler or 20 minutes in a regular oven.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

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

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

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

What each ingredient does

Potatoes
Provide the starchy base that becomes fluffy when mashed and holds the filling inside the skins.
Butter
Adds fat for richness and a smooth, silky texture to the mashed filling.
Milk
Adds moisture so the mashed potato becomes creamy and easy to heap back into the skins.

The step that matters

Beating the mashed potato with butter and milk. Beating mashed potato vigorously can make it gluey as starch releases, so it should be mixed just until smooth and creamy.

“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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