Baked potatoes with herb curd and avocado

Ingredients for 2 servings:

• 400 g floury potatoes
• ½ tsp olive oil
• Salt
• 125 g quark, 20% fat
• 125 g sour cream
• 65 g Greek yogurt
• 2 tsp olive oil
• 1 piece(s) ginger root, thumb-sized
• ½ bunch of spring onions
• 7 ½ g chives
• 1 tsp mustard
• some lemon juice
• salt and pepper
• garlic powder
• 3 small avocados
• 1 dashes lemon juice
• 8 small vine tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Boil the potatoes in salted water for about 10 minutes. Then rub with salt and 1/2 teaspoon of olive oil and wrap in aluminum foil. Place in a baking dish and bake at 200 degrees Celsius (convection oven). Then prepare the herb curd. Peel the ginger and grate it into the curd. Wash the spring onions and chives. Cut the spring onions into thin rings (approx. 0.5 cm) and the chives into very thin rings. Mix the remaining ingredients for the curd, season to taste, and cover with plastic wrap and refrigerate. Peel the avocado, remove the pit, and cut into bite-sized pieces. Quarter the tomatoes and toss everything with lemon juice. Cut the potatoes open and scoop out some of the excess liquid. Fill with the curd and serve with the tomato-avocado mix.