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

Nutrition per serving

  • kcal 285
  • fat 22g
  • saturates 12g
  • carbs 19g
  • sugars 0g
  • fibre 2g
  • protein 5g
  • salt 0.21g


  • 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


  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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