Fire Baked Potato with Moroccan Cream
- serves 6
2 cup sour cream (500 ml)
2 clove garlic, peeled and finely chopped
1 tsp grated lemon zest (5 ml)
1 tsp ground cumin (5 ml)
½ tsp tobasco sauce (2 ml)
2 Tbsp finely chopped coriander (30 ml)
2 Tbsp chili sauce (30 ml)
6 10 oz Yukon Gold potatoes, washed, pierced with a knife and individually wrapped in aluminum foil.
6 Tbsp 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.