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Sacked Potatoes

Sacked Potatoes are baked potato skins filled with a butter, salt, and milk mixture, then baked until browned.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Select baking potatoes of similar size.

  2. Cut off each end and bake until soft.

  3. Scoop out the inside carefully, avoiding breaking the skins.

Make the filling

  1. Add butter, salt, and enough hot milk to make the mixture soft.

  2. Beat until very light and smooth.

Fill and bake

  1. Fill the skins with the mixture and place upright in a buttered pan.

  2. Bake until browned on top.

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 the fluffy filling and the sturdy skin shells.
Butter
Adds fat for richness and a smooth texture, and helps the top brown.
Hot milk
Adds moisture and softens the mashed potato so it spreads and beats smoothly.

The step that matters

Beat until very light and smooth. Cooked potato is starchy, and overbeating releases too much starch, which turns the mixture gummy and dense. Beat just until light and smooth, then stop.

“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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