HORSERADISH & SOURED CREAM BAKED POTATOES

Horseradish & soured cream baked potatoes image

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

Provided by Ruth Watson

Time 1h45m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 285 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.21 milligram of sodium