Fire Baked Potato with Moroccan Cream

Recipe summary

Preparation time:
Cooking time:
Yield: 6

Ingredients

• 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)
• 1/2 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