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
Scale
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
