Horseradish baked potatoes with smoked pork collar

Thoroughly wash the potatoes, then cook them in their skins in lightly salted water until half-soft (about 15-20 minutes). Let them cool, peel them, and cut them into slices about half a centimetre thick.

Cut the smoked pork collar into thin strips or small bite-sized pieces. Peel the onions and cut them into thin half-moons, and crush the garlic. Finely chop the fresh parsley.

In a mixing bowl, combine the sour cream with the grated horseradish, crushed garlic, fine salt, and freshly ground black pepper to create a creamy, piquant sauce.