Swedish baked potatoes with herb curd

Ingredients for 4 servings:

• 8 m.-sized potatoes
• 150 ml rapeseed oil
• Salt
• pepper, black
• 5 tbsp butter
• 4 tbsp breadcrumbs
• 100 g crème fraîche
• 200 g low-fat curd cheese
• n. B. chives, finely chopped
• e.g. parsley, finely chopped
• e.g. basil, finely chopped
• e.g. Dill, finely chopped
• 1 lime(s), the juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

crispy baked thanks to the cutting technique used

Wash and dry the potatoes thoroughly. Now cut into each potato at short intervals, just before the end, but do not cut all the way through. Brush with oil, including the inside between the resulting edges. Season with salt and pepper (don’t forget the insides). Bake at 200°C for about 30 minutes until golden brown, occasionally brushing with a little salted oil. Melt the butter in a pan and fry the breadcrumbs until lightly golden. Spread the breadcrumbs over the potatoes and bake for another 10-15 minutes. For the herb quark, mix the crème fraîche with the quark and the finely chopped herbs and season with salt, pepper and lime juice. Place 4 tablespoons of herb quark on each plate and, depending on the size of the potato, top with 2-3 potatoes. Serve hot.