| INGREDIENTS |
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5 oz Regular or "lite" silken
-tofu
(half of a 10-ounce aseptic
-pack)
2 tb Catsup or store-bought
-tomato sauce
1 tb Prepared red or white
-horseradish; or more to
-taste
1 tb Dijon mustard
1 Scallion; cut into 4 pieces
OR 1 tablespoon freeze-dried
-chives
1/2 ts Salt
3 Baked potatoes; heated and
-split
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| INSTRUCTIONS |
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Makes 3 servings. Prep: 5 minutes (assuming already-baked potatoes)
In a food processor, combine all of the ingredients except the
potatoes and process to a smooth puree. Taste and add more
horseradish as desired. (The topping can be prepared up to 5 days
ahead, covered, and refrigerated. Bring to room temperature and stir
well before using.)
Serve the topping spooned over the hot baked potatoes.
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