Horseradish & soured cream baked potatoes
Crunchy on the outside, creamy and soft in the middle - a new take on baked potatoes
Difficulty and servings
Serves 6
Preparation and cooking times
Takes around 1½ - 1¾ hours
- 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.
285 kcalories, protein 5g, carbohydrate 19g, fat 22 g, saturated fat 12g, fibre 2g, salt 0.21 g
Recipe from Good Food magazine, October 2002.
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http://www.bbcgoodfood.com/recipes/1316/
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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Difficulty and servings
Serves 6
Preparation and cooking times
Takes around 1½ - 1¾ hours
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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17 March 2008
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21 March 2008
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