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Baked potatoes with herb curd and salad

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Ingredients for 2 servings:

  • 6 m.-sized potatoes
  • 250 g quark, 20% fat
  • 100 ml low-fat milk
  • 1 package of herbs, frozen
  • ½ head of Lollo Rosso
  • 2 tsp pine nuts
  • 1 tsp oil (walnut)
  • Balsamic vinegar
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wash the potatoes and pierce them with a fork. Wrap them in aluminum foil and bake them on a baking sheet at 200°C for about an hour. Mix the quark with milk and herbs, season with salt and pepper. Cut the cooked potatoes crosswise and fill them with the quark. Wash the lettuce. Make a dressing with water, oil, vinegar, and spices. Mix with the lettuce. Toast the pine nuts and sprinkle over the lettuce.

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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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