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Baked potatoes with carrot and herb sauce

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Ingredients for 4 servings:

  • 8 potatoes (200 g each)
  • 200 g carrot(s)
  • 200 g herb cream cheese
  • 150 g skimmed milk yogurt
  • salt and pepper
  • 1 box of cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Wash the potatoes and wrap them individually in aluminum foil. Bake for 50 minutes at 180 degrees Celsius. Meanwhile, peel, wash, and coarsely grate the carrots. Mix the cream cheese and yogurt together and season. Trim the cress and stir it into the cream cheese along with the carrots. Remove half of the foil from the potatoes, break open the surface, and pour the sauce over them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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