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Baked potatoes with herb curd

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Ingredients for 4 servings:

  • 4 large potatoes (grilled potatoes)
  • 2 sprigs rosemary
  • 4 sprigs of thyme
  • 250 g quark
  • some milk or cream
  • salt and pepper
  • 2 tbsp chives, in rolls

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Wash and brush the potatoes thoroughly in cold water. Lightly brush the center of four sheets of aluminum foil with oil. Wrap the potatoes in the foil, each with a sprig of rosemary and thyme. Place the potato parcels on a baking sheet in an oven preheated to 200 degrees Celsius and bake for 40-60 minutes. They are cooked when a wooden skewer can be easily inserted into the potatoes. Meanwhile, mix the quark with enough milk to form a thick cream. Season the quark cream with salt and pepper and stir in the chives. Place the potatoes on plates, open the foil, break up the potatoes with a fork, and fill the quark cream into the potatoes.

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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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