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Sacked Potatoes

Baked potato skins stuffed with a buttered, salted potato mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Ingredients

Directions

Prepare the potatoes

  1. Select potatoes of similar size for baking.

  2. Bake the potatoes until tender.

  3. Cut off one end and scoop out the insides carefully.

Fill and bake

  1. Mix the scooped potato with butter, salt, and enough hot milk to make it soft.

  2. Fill the potato skins with the mixture.

  3. Place the filled skins upright in a buttered pan.

  4. Bake until the tops are browned.

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

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

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

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

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

What each ingredient does

Potatoes
Supply the starchy filling and the sturdy skin that holds it.
Butter
Adds richness and moisture to the filling and helps the tops brown.
Hot milk
Moistens the mashed potato so the filling becomes soft and spreadable.

The step that matters

Scooping out the insides carefully. The skin must stay intact to hold the filling. Tearing it lets the mixture leak out during baking and weakens the shell.

“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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