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Recipes for Baked Potatoes
Cress mousse for baked potatoes
Cress mousse
180 g sour half cream
1 teaspoon mustard seeds
1 garlic clove, pressed
1/2 teaspoon Salt
25 g cress
Cress mousse:
Mix all ingredients except the cress together, then add the cress. Refrigerate until serving.
Serving:
Open the foil (if used) and slit the potato length-wise on one side but not quite through. Gently open and
fill with the mousse.
Sour cream - the popular sauce for baked potatoes
200 g sour cream
2 teaspoons Dijon mustard
3 teaspoons milk
1 bunch of chives, chopped
A little pepper & salt to taste
Mix the ingredients well together and optionally to taste, mix in a little horse-radish cream from the
tube.
Serving:
Open the foil (if used) and slit the potato length-wise on one
side but not quite through. Gently open and fill with the mousse.
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