Baked potatoes with beetroot sour cream

Ingredients for 6 servings:

• 2 kg potatoes, waxy, small
• 6 bay leaves
• 6 tbsp olive oil
• 500 g beetroot, pre-cooked and vacuum-packed
• 1 bunch of chives
• 750 g sour cream
• 5 tbsp horseradish, freshly grated
• Salt and pepper, crushed
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Very easy to prepare and incredibly delicious!

Peel the potatoes and place them on a baking sheet with the bay leaves, olive oil, salt, and cracked pepper. Mix well. Bake in a preheated oven at 180°C (convection oven) for approximately 45 minutes, depending on the size, until they are nicely browned and soft. Cut the beetroot into very small cubes and the chives into fine rolls. Mix the sour cream with freshly grated horseradish, ¾ of the chives, and the beetroot. Season to taste with sugar, salt, and cracked pepper. Serve the beetroot and sour cream on plates with the baked potatoes and sprinkle with the remaining chives.