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Sacked Potatoes

A baked potato stuffed with butter, milk, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Sacked Potatoes

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the potatoes

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

  2. Remove from the oven, cut off one end, and scoop out the insides with a teaspoon.

Make the filling

  1. Mash the insides and mix in the butter, salt, pepper, and hot milk.

  2. Add the beaten egg whites and beat until very light.

Refill and bake

  1. Refill the potato skins with the mixture.

  2. Bake for 6 to 8 minutes at 400°F (200°C).

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

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

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

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

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Their starch and flesh form the body of the filling once mashed and refilled.
Butter
Adds fat for richness and a smoother, softer texture in the mashed filling.
Hot milk
Adds moisture and makes the mashed potato soft and easy to beat.
Egg whites
Beaten until very light, they trap air and help the filling puff and set when baked.

The step that matters

Beat the egg whites until very light. Beaten egg whites trap air in the foam that gives the filling its lift. Under-beating leaves a dense filling, while the whites need to be folded in gently so the trapped air is not lost.

Swap the potato

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

  1. Capsicumfits about as well
  2. Potatothe original
  3. Asparagusfits about as well
  4. Chivefits less well

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