Baked potatoes with herb sour cream

Ingredients for 4 servings:

• 4 potatoes
• 30 g salt, coarse
• ½ bunch parsley
• ½ bunch chives
• 2 tbsp sour cream
• 2 tbsp curd
• 2 tbsp Parmesan, grated
• 1 tbsp butter flakes
• 200 g sour cream
• ½ bunch parsley
• ½ bunch chives
• salt and pepper
• Milk as needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

First, pre-cook the potatoes (large ones!) with their skins on in an ovenproof dish on the coarse salt for about 20 minutes, then remove from the oven, let them cool slightly, cut off a little of the sides, and hollow them out. Mash the scraped potato mixture with the 2 tablespoons of sour cream, 2 tablespoons of quark, and half of the parsley and chives with a fork, then season the mixture generously with pepper and salt and spread it back into the hollowed-out potatoes. Now add the Parmesan cheese and the butter flakes to the potatoes and wrap each potato individually in aluminum foil. Return to the oven and bake for at least another 15 minutes at 200°C. Meanwhile, mix the remaining sour cream with the remaining parsley and chives, and season generously with pepper and salt. If the herb sour cream is too thick, stir in a little milk until you reach the desired consistency. Serve with the cooked potatoes.