Horseradish & soured cream baked potatoes

Horseradish & soured cream baked potatoes

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(2 ratings)

Takes around 1½ - 1¾ hours


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

Nutrition and extra info


  • kcal285
  • fat22g
  • saturates12g
  • carbs19g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.21g
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  • 3 large floury baking potatoes, preferably King Edward
  • 3 large egg yolks



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

  • 142ml carton double cream
  • 3-4 tbsp grated hot horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 1-2 tbsp fresh lemon juice



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

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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, questions and tips

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12th Sep, 2012
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.
5th Mar, 2012
bit confused. The title says soured cream and the recipe says double cream. Which am I best to use?
12th May, 2010
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
15th Apr, 2010
made these ages ago to go with steak and kidney pie and they were different from the normal mash and tasted great.
7th Apr, 2008
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.
21st Mar, 2008
Gotta say done this one loads a times with other dish's always a favourite.
17th Mar, 2008
this is heaven!!!!!!!!!!
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