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Sacked Potatoes

Sacked Potatoes are baked potato skins filled with a butter, salt, and milk 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

  1. Select baking potatoes of similar size.

  2. Bake the potatoes, then cut off one end and scoop out the insides carefully.

Fill and bake

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

  2. Fill the potato skins with the mixture and place them upright in a buttered pan.

  3. Bake until the tops are 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. 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

Baking potatoes
Provide the starchy flesh that becomes fluffy filling and the skins that hold it.
Butter
Adds fat for richness and helps the filling brown on top.
Hot milk
Adds moisture so the scooped potato becomes soft and spreadable.

The step that matters

Scooping out the potato insides. The skins must stay intact to hold the filling. Scooping gently keeps the shell from tearing, while leaving a thin layer of potato clinging to the skin keeps it sturdy enough to hold the mixture during baking.

“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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