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Stuffed Potatoes

A baked potato filled with mashed potato, chicken giblets, butter, milk, egg, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. 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 the potatoes

  1. Bake large potatoes at 400°F (200°C) until done.

  2. Cut a cap from the top of each potato and scoop out the inside carefully.

Make the filling

  1. Mash the potato insides with butter and milk until smooth.

  2. Mince the cooked chicken giblets finely and season with pepper and coarse sea salt.

  3. Stir the giblets into the mashed potatoes and add the beaten yolk of 1 egg.

  4. Heat the mixture in a saucepan until very hot.

Stuff and bake

  1. Fill the potato skins with the mixture, replace the tops, and bake for 3 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Potato + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

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

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

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Milk + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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 mashed into the filling.
Butter
Adds fat and richness to the mashed potato filling.
Milk
Moistens the mashed potato so it becomes smooth and spoonable.
Egg
Yolk enriches the filling and helps bind it together.

The step that matters

Stir in the egg yolk before heating. Egg yolk thickens and binds when heated gently, but if the mixture is overheated the yolk can scramble and turn grainy. Heat only until hot enough to set the filling smoothly.

Swap the potato

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

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

Fit is the average pairing score against butter, milk, chicken, 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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