Skip to main content
Main

Stuffed Potatoes

Baked potato skins filled with a creamy mixture of potato, butter, cream, onion, parsley, salt, cayenne pepper, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. 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 off the tops and scoop out the insides, setting the skins aside.

Make the filling

  1. Mash the potato insides smoothly and mix in the butter, cream, onion, parsley, salt, and cayenne pepper.

  2. Beat in the stiffened egg whites until well combined.

Fill and bake

  1. Fill the potato skins with the mixture, heaping it high.

  2. Stand the filled potato skins in a baking pan and bake until the tops are a delicate brown.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 hollow skins that hold it.
Butter
Adds fat and richness, softening the mashed potato texture.
Cream
Adds moisture and richness, keeping the mashed filling smooth.
Egg whites
Whipped and folded in, they lighten the filling and help it set and brown.

The step that matters

Beat in the stiffened egg whites until well combined. Egg whites hold air only when whipped stiff, which lightens the filling. Overmixing after folding in deflates that air, leaving a dense filling that rises less in the oven.

Swap the onion

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

  1. Chivefits better
  2. Spinachfits better
  3. Leekfits better
  4. Onionthe original

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

More stuffed potatoes recipes

Baked 4 See all 115 →

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes