Baked potatoes with braised cucumber ragout

Ingredients for 2 servings:

• 2 large potatoes
• 1 egg(s)
• 500 g stewed cucumber(s) or regular cucumbers
• 1 onion(s)
• 1 bunch of mixed herbs (e.g. herbs for Frankfurter Green Sauce)
• 100 ml milk or cream
• 1 tsp oil
• 50 ml vegetable broth or vegetable stock
• 4 tbsp cream cheese, reduced-fat or crème fraîche
• salt and pepper
• Sugar
• 1 tsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW – suitable, sophisticated variation to the usual herb curd

Wash the potatoes thoroughly, dry them, wrap them in aluminum foil (the foil should fit snugly), and bake in the oven at 200°C (180°C fan-assisted oven) on the second rack from the bottom for 1 hour and 20 minutes. Boil the egg hard for about 10 minutes, then rinse well, peel, and chop finely. Peel the cucumbers, trim the ends, halve them lengthwise, and scrape out the seeds with a spoon. Then dice them. Peel and finely dice the onion. Pick the herbs from the stems and roughly chop them. Place them in a tall container with the milk and puree until smooth. Heat the oil in a pan and sauté the cucumber and onion cubes until translucent. Deglaze with the vegetable stock and reduce. Stir in the cream cheese and continue to simmer over low heat until creamy. Season to taste with salt, pepper, a pinch of sugar, and lemon juice. Stir the herbal milk into the cucumbers. Simmer for about 3 minutes over low heat. Remove the baked potatoes from the foil, cut them open, and press them apart slightly. Spoon the cucumber mixture onto the potatoes. Sprinkle with the chopped egg and serve. If you don’t want to worry about fat and calories, you can replace some or all of the milk with cream and the cream cheese with crème fraîche. The preparation remains the same.