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Stuffed Baked Potatoes

A baked potato filled with mashed potato mixture, butter, milk, salt, pepper, parsley, and topped with cheese.

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 Baked Potatoes

Ingredients

Directions

Bake and hollow

  1. Bake large potatoes until tender.

  2. Cut them lengthwise through the center and remove the inside.

Fill and brown

  1. Mash the potato flesh and mix with butter, hot milk, salt, pepper, and parsley.

  2. Return the mixture to the potato shells and brown in the oven.

Top and serve

  1. Cover the top of each potato with grated cheese 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. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

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

What each ingredient does

Potatoes
Provide the starchy flesh that mashes into a soft, fluffy filling.
Butter
Adds fat for richness and a smoother, silkier texture.
Hot milk
Adds moisture and creaminess while keeping the mash loose and spreadable.
Grated cheese
Melts and browns on the surface, adding flavor and a golden crust.

The step that matters

Mixing the hot milk and butter into the mash. Warm liquid and fat are absorbed more evenly by the softened potato starch, giving a smooth, creamy filling; cold milk tends to leave the mash stiff and lumpy.

Swap the parsley

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

  1. Thymefits about as well
  2. Parsleythe original
  3. Nutmegfits about as well
  4. Dillfits about as well

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