Now I don't have my own professional camera, and there's something about pictures of food I take from my Blackberry that doesn't quite give it justice - so I keep stealing pictures I find on Google image search. Fair enough?
Okay anyway, I originally got the idea to do this from Tal Ronnen's cookbook, The Conscious Chef, when I was planning my holiday cocktail party. They turned out absolutely delicious but I did make some adjustments of my own. Head on over to his website for the actual recipe...
I'm not a fan of horseradish, so I simply substituted that out for something I love to add to everything: Basil!! Basil makes everything taste wonderful, the right amount at least. I also threw in this organic herbal seasoning my sister got from Costco. At some point I'll find a link for that seasoning since I use it for everything as well. Anyway, I think Tal's recipe gave me the groundwork for what turned out to be an amazing appetizer. If I wasn't so picky I'm sure horseradish would have made it just fine!!
I think the inside of the potato is kind of free for all, just do whatever you do when you make your own mashed potatoes. For the dairy eaters out there, give vegenaise a shot - you won't taste the difference.
Aside from not leaving the potatoes in the oven long enough the first time and having minor difficulty scooping out the potato "meat", this recipe was definitely rather simple!
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