Baked potatoes with herb dip and fried mushrooms

Ingredients for 4 servings:

• 8 large potatoes, floury
• Oil, neutral
• salt and pepper
• 250 g quark, 20% fat
• 1 cup sour cream
• 100 g whole milk yogurt
• Pepper, spiced
• 1 handful of cress
• 2 handfuls of parsley
• 600 g mushrooms, brown

Instructions

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

Brush the potatoes under running water and pierce them several times with a fork. Rub them with oil, salt, and pepper and bake at 230 degrees Celsius on a baking rack lined with baking paper for about 60 minutes. Check if the potatoes are tender using a roulade skewer. If not, bake for a few minutes longer. For the dip, mix the quark, sour cream, and yogurt. Season with salt and a generous pinch of seasoned pepper. Stir in the cress and half of the chopped parsley. Just before the potatoes are done, quarter the mushrooms and fry them in oil until hot. Season with salt and pepper. The mushrooms shouldn’t get too soft, so fry them only briefly. Remove the potatoes from the oven. Cut them lengthwise, fill them with the dip, and scatter the mushrooms and the remaining parsley on top. Serve with a mixed leaf salad with honey and mustard dressing.