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Stuffed Potatoes

A baked potato filled with a mashed mixture of its own flesh, milk, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Stuffed Potatoes

one stuffed potato per person

Ingredients

Directions

Prepare

  1. Wash the potatoes thoroughly with a brush.

  2. Bake the potatoes until done.

Stuff and serve

  1. Cut each potato lengthwise on one side and scoop out the insides into a pan.

  2. Mash the insides with milk, butter, and salt.

  3. Keep the mixture hot and refill the potato skins, pressing them together.

  4. Serve one stuffed potato per person.

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. 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 flesh that mashes into a fluffy filling inside the skins.
Milk
Adds moisture and loosens the mashed potato into a smooth, spoonable texture.
Butter
Adds fat for richness and a smoother mouthfeel in the mashed filling.

The step that matters

Keep the mixture hot and refill the potato skins, pressing them together.. Warm filling mashes and packs more evenly, while cooled potato stiffens and becomes dense and gluey. Keeping it hot helps the stuffed potatoes stay soft and cohesive.

“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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