Horseradish & soured cream baked potatoes

• large floury baking potatoes↗3

  preferably King Edward

• large egg↗3

  yolks

• carton double cream↗142ml ml
• grated hot horseradish3-4 tbsp tbsp
• fresh lemon↗1-2 tbsp tbsp

  juice

• butter↗50g g

Step-by-step instructions

1. 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. 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. 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. 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.