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Stuffed Potatoes

Stuffed potatoes are baked potatoes filled with a mixture of mashed potatoes, cooked chicken or giblets, butter, milk, egg yolk, salt, and pepper.

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 carefully scoop out the insides.

Make the filling

  1. Mash the insides with butter and milk until soft.

  2. Mince the chicken or giblets and season with salt and pepper.

  3. Stir the minced chicken into the mashed potatoes along with the beaten egg yolk.

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

Fill 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
Form the shell and the fluffy mashed filling once scooped out.
Butter
Adds fat and richness, softening the mashed potato texture.
Milk
Adds moisture so the mashed potato becomes soft and spreadable.
Cooked chicken or giblets
Provides the savoury meat that is mixed into the filling.
Egg yolk
Acts as a binder that helps hold the filling together.

The step that matters

Heating the mixture until very hot. The filling is already cooked and the egg yolk is raw, so it must be heated thoroughly before the stuffed potatoes are baked, to avoid undercooked egg and to ensure the filling is safe to eat.

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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