Baked Potatoes With Toppings: Pickled Beet, Sour Cream And Horseradish: The Best Baked Potatoes With Toppings: Pickled Beet, Sour Cream And Horseradish Recipe from Cook'n

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	Baked Potatoes With Toppings: Pickled Beet, Sour Cream And Horseradish

Serves: 4

A baked potato is a blank canvas. If baked correctly, it provides a fluffy, flaky, fairly bland background for your creativity. The possibilities are profuse; I’m starting you off with three.

   4 large russet potatoes, about 8 ounces each, washed and dried
   1 tablespoon vegetable oil

   PICKLED BEET, SOUR CREAM, AND HORSERADISH TOPPING
   1/2 (15-ounce) can pickled beets, drained and diced
   1/4 cup sour cream
   1 tablespoon prepared horseradish

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Heat the oven to 400°F. Place the potatoes on a rack in a roasting pan and bake until tender, about 45 minutes. Meanwhile, prepare the topping by mixing the ingredients together in a bowl.

To serve, split open the potatoes and top with some of the topping.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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