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Baked potatoes with herb curd

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Ingredients for 2 servings:

  • 600 g potatoes
  • 1 tbsp oil
  • 1 tbsp salt, possibly coarse
  • 1 tsp dried herbs (e.g. Italian)
  • 500 g low-fat curd cheese
  • ½ cucumber(s)
  • chives
  • 1 garlic clove(s)
  • Salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the potatoes thoroughly and then cut them lengthwise. Brush the baking sheet with oil and then sprinkle with salt and herbs. Place the potatoes cut-side down on the baking sheet. Bake for 40 minutes at 220°C. Peel, grate, and squeeze the juice from the cucumber. Finely chop the chives and press the garlic. Combine the quark, cucumber, chives, and garlic. Season with salt and pepper.

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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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