Horseradish & soured cream baked potatoes
Crunchy on the outside, creamy and soft in the middle - a new take on baked potatoes
- 3 large floury baking potatoespreferably King Edward
- 3 large eggyolks
- 142ml carton double cream
- 3-4 tbsp grated hot horseradish
- 1-2 tbsp fresh lemonjuice
- 50g butter
Nutrition: per serving
- kcal285
- fat22g
- saturates12g
- carbs19g
- sugars0g
- fibre2g
- protein5g
- salt0.21glow
Method
step 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.
step 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.
step 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.
step 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.