Name: Horseradish & Soured Cream Baked Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: British
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; Salt and freshly ground black pepper, to taste; 50g butter, cut into small scraps

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Introduction

These horseradish and soured cream baked potatoes offer a delightful twist on a classic side dish. Creamy, tangy, and with a gentle heat from horseradish, they make a perfect accompaniment to hearty meals or a comforting snack on their own.

The image shows several baked stuffed potatoes on a dark baking tray with a slight oily sheen. Each potato is cut in half lengthwise, with a crispy brown skin forming the base layer. They are filled with a fluffy, golden-yellow mashed potato mixture that has been baked until the tops are lightly browned and slightly rough in texture. The mashed filling is heaped high above the skin edges, creating a soft, uneven surface with small browned spots from baking. The tray has some scattered small burnt bits around the potatoes, giving a rustic baked look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 220°C (gas mark 7 or fan 200°C). Bake the potatoes directly on the oven rack for about 1 hour, until they are soft inside.
Step 2: In a large bowl, whisk together the egg yolks, double cream, 3 tablespoons of horseradish, and 1 tablespoon of lemon juice.
Step 3: Cut each baked potato in half and carefully scoop out the insides, reserving the skins for later.
Step 4: Mash the potato flesh into the bowl with the cream mixture. Season with salt and a little pepper. Taste and adjust by adding more horseradish or lemon juice if you prefer a stronger flavor.
Step 5: Spoon the potato mixture back into the reserved skins and place them on a baking tray. Loosely cover with cling film and keep them cool but not chilled until ready to bake again.
Step 6: About half an hour before serving, dot the filling with small pieces of butter. Bake in the oven alongside your main dish (such as a pie) for 25-30 minutes until the tops are golden and browned.

Tips & Variations

Try adding chopped fresh chives or spring onions to the mash for extra color and flavor.
If you prefer a milder horseradish taste, start with 2 tablespoons and increase gradually.
For a richer filling, substitute some of the double cream with soured cream or crème fraîche.
You can prepare the potato mixture earlier in the day; just cover and refrigerate before baking later.

Storage

Store any leftover baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a moderate oven until warmed through to maintain the creamy texture and flavorful crust. Avoid microwaving as it can make the filling watery.

How to Serve

The image shows several baked potato skins filled with a creamy, golden yellow mashed potato mixture that is lightly browned and textured on top, indicating a crispy finish. Each potato skin acts as a crisp, dark brown shell holding the soft mashed potato filling. The potatoes are arranged close together on a dark baking tray, which contrasts with the warm, inviting color of the filling. The photo is close up, focusing on the uneven, fluffy texture of the mashed potato layer inside each skin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Floury baking potatoes like King Edward or Russet work best because they become light and fluffy when baked, which blends well with the cream and horseradish. Waxy potatoes may produce a denser texture.

Is it possible to make this recipe dairy-free?

Yes, you can substitute double cream with coconut cream or a dairy-free alternative, and replace butter with a plant-based margarine. Keep in mind the flavor and texture will differ slightly but still delicious.