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Stuffed Potatoes

A baked potato dish filled with a creamy mashed potato mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter 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

Prepare the potatoes

  1. Select uniform-sized potatoes and bake them until well done.

  2. Cut off the tops and carefully scrape out the insides.

Mash and refill

  1. Mash the potato insides and season with cream or milk, butter, and salt.

  2. Beat the mixture well and return it to the potato skins.

Heat

  1. Set the potatoes upright in a dish and heat in the oven without browning.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  3. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

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

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

What each ingredient does

Potatoes
Provide the starchy flesh that mashes soft and the skins that hold the filling.
Cream or milk
Adds moisture and creaminess, loosening the mash so it stays smooth.
Butter
Adds fat for richness and a silkier texture in the mashed potato.

The step that matters

Heat without browning. Long or hot oven time dries the exposed mash and browns the surface. Gentle heat keeps the filling moist and creamy while it warms through.

Swap the potato

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

  1. Potatothe original
  2. Onionfits about as well
  3. Leekfits less well
  4. Chivefits less well

Fit is the average pairing score against cream, butter. 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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