Baked potatoes with fiery garlic curd and balsamic onions

Ingredients for 2 servings:

• 2 large potatoes
• 1 tbsp olive oil
• 150 g low-fat curd cheese
• 50 g low-fat yogurt
• 2 tbsp herb cream cheese, low-fat
• 2 cloves garlic
• 1 small chili pepper(s)
• 1 onion(s)
• 1 tbsp balsamic vinegar
• 2 tbsp butter, maybe a little more
• some broth, if needed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

delicious and low in calories

For the quark, chop the garlic cloves, finely slice the deseeded chili pepper, and mix with the quark, yogurt, and cream cheese. Season with salt to taste and cover with cling film. Let it marinate in the refrigerator for at least an hour, but preferably overnight. Clean the potatoes, brush them with olive oil, and sprinkle them all over with salt. Then pierce them several times with a fork and cook, tightly wrapped in aluminum foil, for about 50 minutes (depending on the size of the potatoes) at 200°C (fan oven). Meanwhile, slice the onion into half rings. Heat a pan with 1 tablespoon of butter and sauté the onions over medium heat. After about 7 minutes, add the balsamic vinegar and the remaining butter, season with salt and pepper, and cook the onions until they are nice and soft. Add a little stock or additional butter if necessary. Fill the cooked potatoes (test for doneness) with the quark and onions and serve. Serve with a fresh salad.