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Stuffed Potatoes

A baked potato with a creamy filling of mashed potato, butter, cream, milk, egg, and optional cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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. Bake the potatoes until soft, then cut off the tops.

  2. Carefully scoop out the insides, keeping the skins intact.

Make the filling

  1. Mash the insides with butter, cream, salt, and pepper until smooth.

  2. Heat the mixture in a saucepan with milk until scalding hot.

  3. Stir in the beaten egg and boil once.

Fill and serve

  1. Fill the potato skins with the mixture and replace the tops.

  2. Add a pinch of cheese to each potato if desired.

  3. Return to the oven for 3 minutes.

  4. Serve on a napkin in a deep dish with the tops facing up.

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

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

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

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

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Potatoes
Provide the bulk of the filling and the skins that hold it.
Butter
Adds richness and a smooth, creamy mouthfeel to the mashed potato.
Cream
Adds moisture and softness, keeping the mashed filling smooth and spoonable.
Milk
Loosens the mash and adds moisture while it is heated.
Egg
Binds the filling and, once heated, helps it set slightly when boiled.

The step that matters

Stirring in the beaten egg and boiling once. Egg proteins can scramble or curdle if the mixture is overheated or boiled repeatedly. Adding the egg to hot mixture and boiling only once keeps the filling smooth and lets the egg thicken it gently.

“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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