Horseradish & soured cream baked potatoes

Horseradish & soured cream baked potatoes

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(2 ratings)

Takes around 1½ - 1¾ hours

Easy

Serves 6
Crunchy on the outside, creamy and soft in the middle - a new take on baked potatoes

Nutrition and extra info

Nutrition:

  • kcal285
  • fat22g
  • saturates12g
  • carbs19g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.21g
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Ingredients

  • 3 large floury baking potatoes, preferably King Edward
  • 3 large egg yolks

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 142ml carton double cream
  • 3-4 tbsp grated hot horseradish
  • 1-2 tbsp fresh lemon juice

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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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Comments (7)

flirtinflight's picture
5

Andy, the lemon juice sours the cream so you can follow as written. I served these with the steak and kidney pie recommended and they were so tasty! I couldn't get actual horseradish so just used a couple of tsp from a jar. If my 3 year old wasn't also having one I would have added more to give them a real kick.

andy-ainsworth's picture

bit confused.
The title says soured cream and the recipe says double cream. Which am I best to use?

berry_q_tipz's picture

I love horseradish so this one pushes all the buttons - quick, tasty and not being a great spud eater this really inspires me to eat them.

jul34es's picture

made these ages ago to go with steak and kidney pie and they were different from the normal mash and tasted great.

kassis's picture
5

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.

richowl's picture

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

kiminijane28's picture

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

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