Horseradish & soured cream baked potatoes

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Ruth Watson

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Recipe by Ruth Watson

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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.

285 kcalories, protein 5g, carbohydrate 19g, fat 22 g, saturated fat 12g, fibre 2g, salt 0.21 g

Latest comments and suggestions

• burning_kitchen

  17 March 2008

  burning_kitchen commented on this recipe

  this is heaven!!!!!!!!!!

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• Rich

  21 March 2008

  Rich commented on this recipe

  Gotta say done this one loads a times with other dish's always a favourite.

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• Karina

  07 April 2008

  Karina rated and commented on this recipe

  

  I made these to go with the steak and kidney pie as shown, very nice indeed. Easy and also a great side dish for lots of different recipes instead of ordinary potatoes. Will certainly make them again.

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http://www.bbcgoodfood.com/recipes/1316/

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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

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Serves 6

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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

285 kcalories, protein 5g, carbohydrate 19g, fat 22 g, saturated fat 12g, fibre 2g, salt 0.21 g

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