Baked potatoes with light sour cream

Ingredients for 4 servings:

• 8 large potatoes
• 4 tsp garlic oil
• Fleur de Sel
• 500 g quark, 0.2% fat
• 4 tbsp sour cream
• 1 organic lime(s), peel and juice
• 2 garlic cloves, finely diced
• 4 spring onions, finely chopped
• salt and pepper
• Tabasco
• little sugar

Instructions

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

slimmed down version, suitable for WW

Wash the potatoes, pierce them several times with a knife, place each one on a large piece of aluminum foil (the residual water from washing is important for cooking), drizzle with half a teaspoon of garlic oil, sprinkle with salt, and wrap in the aluminum foil. Bake in the oven at 200°C (top/bottom heat) for about one hour. The cooking time can vary depending on the size of the potatoes. It’s best to make a test cut through the aluminum foil with a knife to “feel” whether the potato is cooked. Otherwise, leave it in the oven a little longer. Meanwhile, prepare the sour cream. Mix together the quark and sour cream, stir in the grated zest of half a lime and the juice of the whole lime. Mix in the garlic and spring onions, and season with salt, pepper, 2 drops of Tabasco, and 1/2 teaspoon of sugar. The Tabasco and sugar shouldn’t be noticeable, but they round out or enhance the flavor. Peel the potatoes from the aluminum foil, cut a slit at the top, spread them apart slightly, and serve each with a dollop of sour cream. Serve the remaining sour cream on the side. If you don’t have to follow a low-fat diet, you can of course use quark with a higher fat content. Note from Chefkoch.de: Since people are now warning against using aluminum foil, you can also do without it. Lightly oil and salt the potatoes and then bake them in the same way. They will be a bit crispier.