Name: Stuffed Potatoes
Ingredients: 5 large potatoes; sausage or forcemeat; melted butter

Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stuffed Potatoes

Oven, in the book's wordsA hot oven

Ingredients

5 large potatoes
sausage or forcemeat
melted butter

Directions

The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Wash and peel the potatoes.
Scoop out the insides from one end to the other.

Fill and coat

Fill the hollowed potatoes with sausage or forcemeat.
Dip the potatoes in melted butter.
Place them in a baking dish.

Bake and serve

Bake in a moderately hot oven at 350°F (175°C) for 30 to 40 minutes.
Serve immediately.

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.

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: Form the shell that holds the filling and becomes soft and fluffy when baked.
Sausage or forcemeat: Provides the savory filling that cooks inside the hollowed potatoes.
Melted butter: Adds fat that helps the potato skins brown and gives richer flavor.

“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.