Baked Potato Topping
From: Christyne, Sherbrooke, Quebec, Canada
Comments: This topping is just as good over asparagus and broccoli as it is over baked potatoes.
Refrigerate any remaining topping.
Servings: 6 to 8
IngredientsPreparation
  • 1/4 cup [60 mL] butter or margarine
  • 1 tablespoon [15 mL] flour
  • 1 teaspoon [5 mL] prepared horseradish
  • 1/2 teaspoon [2.5 mL] chopped parsley
  • 1 cup [250 mL] sour cream
  • 2 tablespoons [30 mL] lemon juice
  • 6 to 8 medium-size hot, baked potatoes
  • Into a small casserole, melt butter or margarine.
  • Stir in flour.
  • Cook until smooth and bubbly.
  • Stir in horseradish and chopped parsley.
  • Remove from heat.
  • Cool.
  • Just before serving, stir in sour cream and lemon juice.
  • Top baked potatoes with mixture.