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Stuffed Potatoes

Stuffed potatoes baked with cream, butter, salt, pepper, and garnished with parsley and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley 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 the potatoes

  1. Select potatoes of even size.

  2. Cut a thin slice from one end to make them stand firm.

  3. Bake the potatoes in a 400°F (200°C) oven until well done.

  4. Remove the potatoes from the oven.

Fill and serve

  1. Cut a lid from the upper end with sharp scissors.

  2. Scoop out the potato into a hot bowl. Keep the skin whole.

  3. Beat the potato with cream, butter, salt, and pepper.

  4. Fill the skins with the mixture, heaping it high on top.

  5. Return the filled potatoes to the oven for 10 minutes to heat.

  6. Serve on a platter.

  7. Garnish with parsley and tiny specks of butter.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. 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 stuffed shell, and their starch becomes fluffy when baked and mashed.
Cream
Adds moisture and richness to the mashed potato filling.
Butter
Adds fat and richness, making the filling smooth and flavorful.

The step that matters

Scoop out the potato while it is hot. Hot potato mashes into a light, smooth filling, while cooled potato turns dense and gluey. Keeping the skins intact gives the shells enough strength to hold the filling.

Swap the potato

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

  1. Potatothe original
  2. Carrotfits about as well
  3. Spinachfits about as well
  4. Shallotfits less well

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

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