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Recipes for Baked Potatoes
Cress Mousse filling 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 cress together, then add 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 Tablespoons 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.
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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