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Stuffed Potatoes

Stuffed potatoes are baked, scooped, seasoned with nut cream and sea salt, then refilled and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,481 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. 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. Bake the potatoes at 400°F (200°C) until tender.

  2. While hot, cut each potato in half crosswise and scoop out the insides.

Stuff and brown

  1. Season the potato insides with nut cream and coarse sea salt, then whip until fluffy.

  2. Refill the potato shells with the whipped mixture.

  3. Stand the stuffed potatoes upright in a baking dish and return to the oven until the tops are browned.

Present and serve

  1. For a fancy presentation, wrap the potatoes in fringed tissue paper and serve cut side up.

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 + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 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 main body of the dish, becoming fluffy when baked and then mashed.
Nut cream
Adds moisture and richness to the whipped potato filling.

The step that matters

Whip the filling until fluffy. Whipping incorporates air into the mashed potato, giving a light texture rather than a dense, gluey one. Overworking hot starch can also make it gummy, so whip just until smooth and airy.

“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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