Description
These Horseradish & Soured Cream Baked Potatoes feature fluffy King Edward potatoes filled with a creamy mixture of egg yolks, double cream, and hot horseradish, delivering a rich and tangy twist on a classic baked potato. Baked first until soft, then mashed with a zesty horseradish cream and lemon juice, and finished by baking again with butter to golden perfection, these potatoes make an impressive side dish or light meal.
Ingredients
Scale
Potatoes
- 3 large floury baking potatoes, preferably King Edward
Horseradish Cream Filling
- 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
Finishing
- 50g butter, cut into small scraps
Instructions
- Preheat Oven and Bake Potatoes: Preheat your oven to 220°C (gas mark 7 or fan 200°C). Place the whole potatoes directly on an oven tray or baking sheet and bake for about 1 hour, or until the insides are soft when pierced with a skewer or fork.
- Prepare Horseradish Cream Mixture: While the potatoes are baking, whisk together the egg yolks, double cream, 3 tablespoons of grated hot horseradish, and 1 tablespoon of fresh lemon juice in a large mixing bowl until well combined.
- Scoop and Mash Potato Flesh: When the potatoes are tender, remove them from the oven and allow them to cool slightly. Cut each potato in half lengthwise and carefully scoop out the soft flesh into the bowl with the cream mixture, leaving the skins intact to use as boats.
- Mix and Season Filling: Mash the potato flesh and horseradish cream mixture together until smooth and creamy. Season with salt and freshly ground black pepper to taste. Taste the filling and add additional horseradish or lemon juice if you prefer a stronger, tangier flavor.
- Refill Potato Skins: Spoon the creamy potato mixture back into the empty potato skins, piling it up generously.
- Cool Before Final Bake: Arrange the filled potato skins on a baking tray, cover them loosely with cling film, and keep them cool but not chilled to let the flavors meld and filling set slightly.
- Final Bake and Brown: About 30 minutes before serving, preheat the oven to the same temperature if needed. Dot the tops of the filled potatoes with small pieces of butter. Bake them in the oven for 25 to 30 minutes until the tops are golden brown and slightly crisp.
- Serve: Remove from the oven and serve hot as a comforting side dish or a light main course.
Notes
- King Edward potatoes are preferred for their fluffy texture, but other floury baking potatoes can be used.
- Adjust the amount of horseradish and lemon juice to match your preferred level of heat and tanginess.
- Do not chill the prepared potatoes after filling; keep them cool at room temperature for best baking results.
- This dish pairs beautifully with roasted meats or grilled vegetables.
- For a richer flavor, you can add a small amount of grated cheese on top before the final bake.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: baked potatoes, horseradish potatoes, creamy potatoes, stuffed potatoes, British side dish, horseradish cream, King Edward potatoes
