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Stuffed Potatoes

A baked potato dish filled with a butter, milk, cheese, and nut mixture.

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

Prepare the potatoes

  1. Select smooth potatoes and bake until done.

  2. Cut the potatoes in half lengthwise and remove the insides.

Make the filling

  1. Mash the potato insides and mix in butter, milk, salt, pepper, cheese, and nuts until light.

Stuff and bake

  1. Refill the potato shells with the mixture and place a small lump of butter on top of each.

  2. Return the stuffed potatoes to the oven and bake until brown.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  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 + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

What each ingredient does

Potatoes
Form the edible shell and body of the filling, providing starchy bulk.
Butter
Adds richness and moisture, and helps the filling become smooth and light.
Milk
Adds moisture so the mashed potato becomes soft and easy to fluff.
Cheese
Melts into the filling and browns on top, adding savory flavor.
Nuts
Add crunch and a toasted, nutty flavor against the soft filling.

The step that matters

Mashing the filling until light. Mashing and beating the potato with butter and milk while it is still warm lets the starch become fluffy and evenly moist. Overworking or letting it cool can leave it dense or gluey.

Swap the nuts

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

  1. Beansfits better
  2. Walnutfits better
  3. Peanutfits better
  4. Nutsthe original

Fit is the average pairing score against potato, butter, milk, pepper, cheese. 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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