Baked potato with herb sauce

Ingredients for 8 servings:

• 2 kg potato(s), waxy
• 250 g quark (quark), min. 20% fat
• 3 sprigs of dill
• 8 basil leaves (alternatively frozen or dried)
• 1 handful of cress
• 1 pinch(s) oregano, dried
• 1 pinch(s) thyme, dried
• 2 sprigs of parsley (alternatively frozen or dried)
• ¼ bunch chives
• 2 cloves garlic (alternatively garlic granules)
• 4 tbsp sour cream
• 1 tbsp pumpkin seed oil (optionally sunflower oil
• 2 tsp sea salt or iodized salt
• 1 tsp pepper, mixed, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with 7 herbs

Wash the unpeeled potatoes thoroughly, one at a time. Depending on the size, tear off 20-30 cm of aluminum foil and then halve this again. Wrap the potatoes with the shiny side facing in. Place on a baking tray or wire rack and cook on the top rack of a preheated oven at 250°C for approximately 1.5-2.5 hours, depending on the size and firmness of the potatoes. Meanwhile, prepare the sauce and wash the fresh herbs. Use only the tips of the dill and only the leaves of the basil and parsley; finely chop everything. Finely chop the garlic cloves. Mix the quark with the sour cream and mix with the herbs, garlic, and pumpkin seed oil. Season with salt and pepper. As soon as the potatoes are easy to pierce with a fork, remove from the oven. Open the foil slightly, cut a cross into the potatoes, and open it slightly. Fill with the herb sauce and press the foil down gently. Place 2 to 3 potatoes per serving on a plate. TIP: The quark should be well salted, as the potatoes won’t be salted later. Refrigerate.