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Stuffed Potatoes

Potatoes filled with a butter, cream, onion mixture, baked and served with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 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.

Bake the potatoes

  1. Bake the potatoes at 400°F (200°C) until done.

Fill the shells

  1. Cut off one end and scoop out the insides into a bowl.

  2. Mash the scooped potato and mix in butter, cream, minced onion, salt, and pepper.

  3. Refill the potato shells with the seasoned mixture.

Finish and serve

  1. Make indentations across the top with a fork and sear with butter.

  2. Return to the oven until reheated.

  3. Sprinkle with chopped parsley and serve.

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

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

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

What each ingredient does

Potatoes
Provide the starchy base that the filling is scooped from and refilled into.
Butter
Adds richness and flavor, and browns the top when seared.
Cream
Adds moisture and softness to the mashed potato filling.
Onion
Adds savory aroma and flavor to the filling.

The step that matters

Mashing the scooped potato with cream and butter. If the mash is too wet or overworked it can turn gluey, while too little liquid leaves it stiff and dry. Mixing until just smooth keeps the filling light and spoonable.

Swap the onion

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

  1. Carrotfits better
  2. Chivefits about as well
  3. Spinachfits about as well
  4. Onionthe original

Fit is the average pairing score against potato, butter, cream, pepper, parsley. 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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