2 cups sour cream (500 ml)

2 cloves garlic, peeled and finely chopped

1 teaspoon grated lemon zest (5 ml)

1 teaspoon ground cumin (5 ml)

½ teaspoon tobasco sauce (2 ml)

2 tablespoons finely chopped coriander (30 ml)

2 tablespoons chili sauce (30 ml)

6 10 ounce Yukon Gold potatoes, washed, pierced with a knife and individually wrapped in aluminum foil.

6 tablespoons butter (90 ml)

Salt and pepper, to taste


1. Combine all sour cream, garlic, lemon zest, cumin, tobasco sauce, coriander and chili sauce and refrigerate for at least one hour prior to serving.

2. Place the potato in the embers of a hot fire and cook until tender when pierced with a knife, approximately 45 minutes.

3. Open the baked potato and top with 1 tbsp. butter, salt and pepper and some of the Moroccan cream.

See more: Appetizer, Lunch, Eggs/Dairy

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