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Baked potato with herb dip

updated

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Ingredients for 4 servings:

  • 8 large potatoes, floury
  • 250 g quark
  • 100 g sour cream
  • 2 tsp mustard, medium hot
  • salt and pepper
  • 2 tbsp herbs
  • 1 garlic clove(s), squeezed
  • ½ tsp paprika powder
  • Fat, for the foil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

also delicious from the charcoal grill

Preheat oven to 220°C. Wash the potatoes thoroughly, dry them, and wrap each potato tightly in a piece of lightly greased aluminum foil. Place on the middle grill rack and bake for 30-45 minutes, depending on the size of the potatoes. In the meantime, mix the ingredients for the dip and let it sit briefly in the refrigerator. Slightly open the aluminum foil around the baked potatoes, spread the potatoes apart slightly with a fork, and garnish with the dip.

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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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