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Baked Stuffed Potatoes

Baked stuffed potatoes are baked potatoes filled with a butter and cream mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

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

  2. Bake the potatoes until done.

  3. Remove from the oven and split each potato in half.

  4. Scrape out the potato flesh and place it in a bowl.

Make the filling

  1. Season the potato flesh with salt, pepper, butter, and cream.

  2. Whip the mixture until light and fluffy.

  3. Return the mixture to the potato shells.

  4. Top with bits of butter.

Bake and serve

  1. Place back in the oven until heated through.

  2. Serve hot.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 is scooped out, seasoned, and whipped into the filling.
Butter
Adds richness and fat, and melts into the filling for a smooth, savory texture.
Cream
Adds moisture and richness, helping the whipped potato become light and smooth.

The step that matters

Whip the mixture until light and fluffy. Whipping incorporates air and breaks down the potato starch while the mixture is warm, giving a light texture. Overworking a cooled or overmixed potato can make it gluey, so whip until smooth and airy rather than beyond that.

“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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