John Myers
Baked Potatoes with Avocado and Paprika Dip
The perfect baked potatoes with avocado and paprika dip recipe with a picture and simple step-by-step instructions.
- 4 middle Potatoes
- 250 g Quark
- 200 g Sour cream
- 2 Garlic cloves
- 1 Red Paprika
- 1 yellow Paprika
- 1 Hass avocado
- 1 bunch Chives
- 1 Lime, the juice
- Salt
- Pepper
- Wash the potatoes and place them in a potato pan while still moist and cook in the oven at 230 degrees for about 1 hour. If you don’t have a potato pot, wrap the potatoes in aluminum foil and cook them in the oven in the same way.
- In the meantime, put the quark and sour cream in a bowl, finely grate the garlic cloves, season with salt and pepper and stir well.
- Peel the red and yellow peppers with the peeler and cut into very fine cubes. Set aside one tablespoon each of the red and yellow peppers and add the other cubes of paprika to the quark and fold in.
- Halve the avocada, peel and also cut into fine cubes and place in a bowl, drizzle with the lime juice and mix, then also add to the quark and fold in.
- Cut the chives into fine rolls and add to the quark except for one tablespoon and fold in. Season again to taste. Set aside the tablespoon of chives.
- When the potatoes are ready, place them on a plate, break open a little in the middle and add some of the avocado-paprika dip. Decorate with the remaining paprika and chives.
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