Twice-baked fingerling potatoes with crisped dulse
This is an upgrade of a very easy, old-fashioned recipe—the twice-baked potato. In this version, you get the richness from cashew cream spiked with horseradish and the sea vegetable dulse. If you’re not a fan of horseradish, skip it and fold in fresh herbs instead. 12 fingerling potatoes, cleaned and dried 2 teaspoons prepared horseradish […]
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