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Potatoes Stuffed

A baked potato with a butter, cheese, and egg yolk filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Potatoes Stuffed

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.

Bake the potatoes

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

Prepare the filling

  1. Cut off a small slice from one end and scoop out the inside.

  2. Rub the potato flesh through a wire sieve.

  3. Mix the sieved potato with butter, grated cheese, pepper, salt, and egg yolk.

Fill and finish

  1. Refill the potato skins with the mixture and replace the slices on top.

  2. Return to the oven for 10 minutes before serving.

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 + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 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 + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together959 recipes

    Shared aroma: sotolon (curry, maple).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the main body of the filling and hold the structure of the shell.
Butter
Adds fat and richness, giving the mashed filling a smoother, creamier texture.
Egg yolk
Binds the mixture and helps it set lightly and hold its shape when heated.
Grated cheese
Adds savoury flavour and, when heated, helps the top brown slightly.

The step that matters

Rub the potato flesh through a wire sieve. Pushing the cooked flesh through a sieve breaks up fibres and lumps, producing a smooth, even filling. Lumpy potato makes a coarse texture that is harder to pipe or refill neatly.

Swap the potato

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

  1. Capsicumfits about as well
  2. Asparagusfits about as well
  3. Potatothe original
  4. Mustardfits about as well

Fit is the average pairing score against butter, egg, cheese, pepper. 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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