Baked Potato Topping

Ingredients

1/4 cup [60 mL] butter or margarine
1 tablespoon [15 mL] flour
1 teaspoon [5 mL] prepared horseradish
1/2 teaspoon [2.5 mL] chopped parsley
1 cup [250 mL] sour cream
2 tablespoons [30 mL] lemon juice
6 to 8 medium-size hot, baked potatoes

Directions

Into a small casserole, melt butter or margarine.
Stir in flour.
Cook until smooth and bubbly.
Stir in horseradish and chopped parsley.
Remove from heat.
Cool.
Just before serving, stir in sour cream and lemon juice.
Top baked potatoes with mixture.