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Stuffed Potatoes

A baked potato stuffed with a butter, salt, pepper, and cream mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

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.

Prepare

  1. Bake the potatoes at 400°F (200°C) until done.

  2. Cut each potato in half lengthwise and scoop out the insides.

Fill and bake

  1. Mix the scooped potato with butter, salt, pepper, and cream; beat until light.

  2. Return the mixture to the potato shells.

  3. Place the stuffed potatoes back in the oven until ready to serve.

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 + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 is scooped out and whipped into a soft, fluffy filling.
Butter
Adds fat for richness and a smoother, silkier texture to the mashed filling.
Cream
Adds moisture and richness, helping the filling beat up light and spreadable.

The step that matters

Beating the scooped potato until light. Beating the mashed potato with butter and cream incorporates air and makes it smooth and fluffy. Overworking cooled or overmixed potato can turn it gluey because starch releases more when it is beaten hard, so mix just until light.

“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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