Horseradish & soured cream baked potatoes
By Ruth Watson
Crunchy on the outside, creamy and soft in the middle – a new take on baked potatoes
- Takes around 1½ - 1¾ hours
- Serves 6
- Easy
Nutrition per serving
-
kcal 285
-
fat 22g
-
saturates 12g
-
carbs 19g
-
sugars 0g
-
fibre 2g
-
protein 5g
-
salt 0.21g
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
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.
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.
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.
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.
