Why it works: Potato and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,481 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Stuffed Potato
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
Preheat the oven to 400°F (200°C).
Bake the potatoes until done, then cut off the top ¾ inch and scoop out the insides without breaking the skins.
Season the potato flesh with salt and a little thick sweet cream, then beat until light.
Fill and reheat
Refill the potato skins with the seasoned mixture and fit the tops back on.
Reheat in the oven until hot throughout.
Wrap and serve
Wrap each potato in a square of white tissue paper, twisting the ends together.
Serve with the cut end up, allowing guests to untwist the paper and eat the contents with a fork or spoon.
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 + creamtop 17% of all pairsSmell alikelowCooked together2,481 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Large potatoes
- Provide the starchy flesh that is scooped out and whipped, and the skins that hold the filling.
- Thick sweet cream
- Adds moisture and richness, making the whipped potato light and smooth.
The step that matters
Scooping without breaking the skins. The skins must stay intact to hold the filling, so a cook should scoop gently and leave a sturdy shell. A thin or torn skin lets the seasoned potato leak out during reheating.
“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 potato recipes
You might also like
Potato Croquettes255 recipes
Potato Rolls78 recipes
Potato Chips53 recipes
Sweet Potato Croquettes53 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.