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Stuffed Potatoes

Stuffed potatoes filled with seasoned cooked meat and baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. 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

  1. Chop the cooked meat very finely and season with salt, pepper, butter, tomato, and optional celery, parsley, or onion.

  2. Cut large potatoes in half and remove the centers, leaving a ½ inch wall.

Stuff and bake

  1. Fill the potato halves with the seasoned meat, then put the two halves together and tie with twine.

  2. Cut off one end of the potatoes and stand them on their ends in a baking dish.

  3. Cover tightly and bake at 400°F (200°C) for 40 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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  4. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

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

  5. Parsley + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 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

Cooked meat
Forms the savoury filling that gives the dish its main flavor and body.
Large potatoes
Act as the edible shell that holds the filling and softens as it bakes.
Butter
Adds fat for richness and a smoother, more pleasant mouthfeel in the filling.
Tomato
Adds moisture and mild acidity that brightens the seasoned meat.

The step that matters

Leave a ½ inch potato wall. A wall that is too thin can tear when filled and tied, letting the filling escape. Keeping it intact holds the filling in place while the potato cooks through.

Swap the celery

The recipe marks celery as optional. How well each one fits the dish's main ingredients (meat, pepper, butter, tomato, parsley, onion, potato):

  1. Thymefits better
  2. Garlicfits better
  3. Celerythe original
  4. Marjoramfits about as well

Fit is the average pairing score against meat, pepper, butter, tomato, parsley, onion, potato. 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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