Skip to main content
Main

Stuffed Potatoes

Stuffed potatoes are baked potatoes filled with a seasoned potato mixture, butter, egg whites, and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Cut a slice from the top of each baked potato and scoop out the insides.

  2. Mash the potato insides and season with salt, pepper, parsley, and butter.

  3. Heat the mixture in hot milk and fold in the beaten egg whites.

Stuff and bake

  1. Refill the potato skins with the mixture, sprinkle with grated cheese.

  2. Bake in a hot oven at 400°F (200°C) for about 6 minutes.

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

Egg whites
Beaten whites trap air, giving the filling a light, fluffy texture.
Butter
Adds fat and richness, making the mashed potato smooth and flavorful.
Hot milk
Moistens the mashed potato and keeps the filling soft and creamy.
Grated cheese
Melts and browns on top, adding flavor and a golden crust.

The step that matters

Folding in the egg whites. Beaten egg whites hold air only if they are folded in gently. Stirring vigorously deflates them, leaving a dense filling instead of a light, fluffy one.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (potato, pepper, butter, milk, egg, cheese):

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

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

More stuffed potatoes recipes

Baked 4 See all 115 →

You might also like

Potato CroquettesPotato Croquettes255 recipesMacaroni and CheeseMacaroni and Cheese102 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipes