Skip to main content
Main

Savoury Potatoes, Stuffed

Savory potatoes stuffed with a breadcrumb and herb mixture, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Chive and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 450 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Savoury Potatoes, Stuffed

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the potatoes

  1. Preheat the oven to 350°F (175°C).

  2. Rasp the potatoes and cut off a small piece from one side.

  3. Scoop out the center of the potatoes carefully.

Make and fill the stuffing

  1. In a bowl, mix bread crumbs, parsley, thyme, chives, shallot, salt, and pepper.

  2. Moisten the mixture with cream and add the egg yolk.

  3. Fill the potatoes with the stuffing.

Bake

  1. Place the stuffed potatoes in a buttered sauté pan, side by side.

  2. Brush the tops with oiled butter.

  3. Bake in the oven for 20 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. Chive + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together450 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Thyme + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Potatoes
Form the edible shell that holds the stuffing while baking.
Bread crumbs
Absorb the cream and give the stuffing body and structure.
Cream
Moistens the crumbs so the stuffing stays soft and tender.
Egg yolk
Binds the stuffing and helps it set as it bakes.
Shallot
Adds mild onion-like aroma and savoury flavour to the filling.

The step that matters

Scoop out the center of the potatoes carefully. Cutting too close to the skin can tear or puncture the shell, so the stuffing leaks out and the potato loses its holding structure during baking.

Swap the potato

How well each one fits the dish's main ingredients (bread, parsley, thyme, chive, shallot, pepper, cream):

  1. Leekfits better
  2. Spinachfits better
  3. Parsnipfits better
  4. Potatothe original

Fit is the average pairing score against bread, parsley, thyme, chive, shallot, pepper, cream. 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

Brown BreadBrown Bread461 recipesPotato CroquettesPotato Croquettes255 recipesWhite BreadWhite Bread80 recipesPotato RollsPotato Rolls78 recipes