Horseradish & Soured Cream Baked Potatoes Recipe
Introduction
These horseradish and soured cream baked potatoes are a delightful twist on a classic favorite. Creamy, tangy, and with a subtle heat from horseradish, they make a perfect side dish to complement any meal.
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 the oven to 220°C (gas mark 7, fan 200°C). Bake the potatoes directly on the oven rack for about 1 hour until soft inside.
- Step 2: Whisk the egg yolks, double cream, 3 tablespoons of grated horseradish, and 1 tablespoon of lemon juice together in a large bowl.
- Step 3: Cut the baked potatoes in half and carefully scoop out the insides, reserving the skins.
- Step 4: Mash the potato flesh with the horseradish mixture, then season with salt and a little pepper. Adjust the horseradish and lemon juice to taste.
- Step 5: Spoon the creamy potato mixture back into the potato skins and place them on a baking tray. Cover loosely with cling film and keep cool, but not chilled.
- Step 6: About 30 minutes before serving, dot the potato filling with small pieces of butter and bake in the oven for 25-30 minutes until the tops are golden and browned.
Tips & Variations
- For an extra kick, add more grated horseradish according to your taste preferences.
- You can substitute double cream with soured cream for a sharper flavor.
- Try sprinkling some chopped chives or spring onions on top before baking for a fresh garnish.
Storage
Store any leftover baked potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 180°C for 15-20 minutes until warmed through. Avoid microwaving to keep the skins crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these potatoes ahead of time?
Yes, you can bake the potatoes and prepare the filling earlier in the day. Keep the filled potatoes covered and chilled, then bake them just before serving for the best texture and flavor.
What type of horseradish should I use?
Freshly grated hot horseradish provides the best flavor for this recipe, but you can use prepared horseradish from a jar if needed. Adjust the quantity to suit your spice preference.
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Horseradish & Soured Cream Baked Potatoes Recipe
- Total Time: 1 hour 45 minutes
- Yield: 3 servings 1x
Description
These Horseradish & Soured Cream Baked Potatoes are a flavorful twist on a classic side dish, featuring creamy mashed potato filling infused with hot horseradish and a hint of lemon juice. Crispy potato skins house a smooth, tangy, and slightly spicy mash that’s baked to golden perfection, making them a perfect accompaniment for roasts or hearty mains.
Ingredients
Potatoes
- 3 large floury baking potatoes (preferably King Edward)
Horseradish Cream Filling
- 3 large egg yolks
- 142 ml carton double cream
- 3–4 tbsp grated hot horseradish
- 1–2 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
Finishing
- 50 g butter, for dotting
Instructions
- Prepare and Bake Potatoes: Preheat your oven to 220°C (fan 200°C, gas mark 7). Wash the baking potatoes thoroughly and bake them directly on the oven rack or a tray for about 1 hour until the insides are soft and easily pierced with a fork.
- Make Horseradish Cream Mixture: While the potatoes are baking, whisk together egg yolks, double cream, 3 tablespoons of grated hot horseradish, and 1 tablespoon of fresh lemon juice in a large bowl until smooth and well combined.
- Scoop and Mash Potato Filling: Once the potatoes are cooked and cool enough to handle, cut them in half lengthwise. Carefully scoop out the soft potato flesh into the bowl with the horseradish cream mixture, reserving the empty skins. Mash the potato and the mixture together thoroughly, then season with salt and pepper to taste. Adjust the horseradish and lemon juice if needed to get the desired flavor intensity.
- Fill Potato Skins and Chill: Spoon the horseradish and potato mash back into the potato skins, piling it up generously. Place the filled potatoes on a baking tray, loosely cover them with cling film, and keep them cool at room temperature until ready for final baking (do not chill in the fridge).
- Final Bake: About half an hour before serving, dot the tops of the filled potatoes with small pieces of butter. Bake them in the oven alongside your main dish for 25-30 minutes, or until the tops are golden brown and slightly crisp.
Notes
- Use King Edward or another floury potato for the best texture in the mashed filling.
- Adjust the amount of horseradish according to your preferred spice level; start with 3 tbsp and add more if you like it hotter.
- For a smoother filling, ensure the potatoes are fully cooked and soft before mashing.
- You can prepare the filling and fill the potato skins earlier in the day, keeping them covered and cool until baking.
- These baked potatoes pair wonderfully with roast beef, pork, or as part of a vegetarian buffet.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: baked potatoes, horseradish, creamy mashed potatoes, side dish, British cuisine, oven baked
