Horseradish & Soured Cream Baked Potatoes
Indulge in these creamy and flavorful twice-baked potatoes, filled with a luxurious mixture of egg yolks, double cream, hot horseradish, and a zing of lemon juice. The fluffy potato filling is perfectly seasoned and baked until golden brown, creating a delightful side dish that will impress your guests and elevate any meal. A deliciously irresistible treat waiting to be enjoyed!
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 6
Nutrition
- Calories: 285 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.21 milligram of sodium
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