Baked potatoes with chicken and cherry tomato filling and dip

Ingredients for 4 servings:

• 4 large potatoes
• 1 tbsp oil
• 250 g low-fat curd cheese
• 200 g sour cream
• 1 bunch of chives
• salt and pepper
• 600 g chicken fillet(s)
• 1 chili pepper(s)
• 400 g cherry tomatoes
• 50 g bacon
• salt and pepper
• Paprika powder
• 2 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Wash the potatoes and boil in salted water for about 20 minutes. Drain the potatoes, place them in a baking dish, and brush with 1 tablespoon of oil. Bake in a preheated oven at 180–200°C (top/bottom heat) for about 30 minutes. For the dip, wash the chives and cut them into fine rolls. Mix the quark and sour cream, season with salt and pepper, and stir in half of the chives. For the filling, cut a long slice into the chili pepper, remove the seeds, wash, and cut into thin rings. Wash the tomatoes. Dice the chicken fillet. Heat 2 tablespoons of oil in a pan. Fry the meat and season with salt, pepper, and paprika. Add the chili, tomatoes, and bacon, and continue to fry for about 3 minutes, turning occasionally. Remove the potatoes from the oven and cut a slit in the middle. Spread the chicken filling and dip on top and sprinkle with the remaining chives. The dish contains approximately 640 kcal per serving.