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Horseradish & soured cream baked potatoes

Crunchy on the outside, creamy and soft in the middle - a new take on baked potatoes

  • Takes around 1½ - 1¾ hours
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 285
  • Carbohydrates 19
  • Saturated Fat 12
  • Sugar 0
  • Protein 5
  • Fat 22
  • Fibre 2
  • Salt 0.21

Nutrition per serving

  • Calories 285
  • Carbohydrates 19
  • Saturated Fat 12
  • Sugar 0
  • Protein 5
  • Fat 22
  • Fibre 2
  • Salt 0.21

Ingredients

  • 3 large floury baking potatoes, preferably King Edward
  • 3 large egg yolks
  • 142ml carton double cream
  • 3-4 tbsp grated hot horseradish
  • 1-2 tbsp fresh lemon juice
  • 50g butter

Method

  1. In the morning - preheat the oven to 220C/gas 7/fan 200C and bake the potatoes for about 1 hour until the insides are soft.

  2. Whisk the egg yolks, cream, 3 tbsp horseradish and 1 tbsp lemon juice in a large bowl. Cut the potatoes in half and spoon the insides into the bowl, reserving the skins.

  3. Mash the potato and flavourings together, then season with salt and a little pepper. Taste and add more horseradish and/or lemon juice if required. Pile the potato back into the skins, then place the potatoes on a baking tray. Loosely cover with cling film and keep them cool, not chilled.

  4. Half an hour before serving - dot the filling with scraps of butter and bake in the oven with the pie for 25-30 minutes until the tops are browned.

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