Horseradish & soured cream baked potatoes

400 kcal or less 6 servings baked potatoes with a twist baking potato baking potatoes budget double cream egg eggs horseradish over an hour sunday lunch

N/A

Source

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

Method

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.

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.

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.

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.