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Stuffed Potatoes

A baked potato dish filled with mashed potato mixture and topped with egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. 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

  1. Preheat the oven to 400°F (200°C).

  2. Cut the potatoes in half lengthwise or crosswise and scoop out the contents.

Make the filling

  1. Mash the potato flesh in a hot dish and season with salt, pepper, and butter.

  2. Add the hot cream or milk and beat until very light.

  3. Fold in the well-beaten egg white and mix well.

Bake

  1. Fill the potato skins with the mixture.

  2. Brush the tops with the egg yolk and bake until golden brown.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 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 + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  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 bulk of the filling and hold the shape of the potato shells.
Butter
Adds richness and moisture to the mashed potato.
Hot cream or milk
Loosens the mash and adds moisture for a light, creamy texture.
Egg white
Whipped into the mash, it adds air and lightness that help the filling puff in the oven.
Egg yolk
Brushed on top, it promotes browning and a glossy golden finish.

The step that matters

Beat in the hot cream or milk until very light. Hot liquid is absorbed more easily by warm starch, so the mash stays smooth and fluffy. Cold liquid cools the potato and can leave it dense and lumpy.

Swap the potato

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

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

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