Soured cream baked potatoes Recipe

Soured cream baked potatoes


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Prep. Time: 10 minutes
Cook Time: 30 minutes
Serves: 6 people
Difficulty: Easy
Cuisine: BBQ
Main Ing.: Vegetables
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