Baked potatoes with sour cream

Ingredients for 4 servings:

• 4 floury potatoes (approx. 300 g)
• 1 tbsp oil
• 1 avocado(s)
• 2 tbsp lime juice
• 1 bell pepper(s), yellow, finely diced
• 1 bell pepper(s), red, finely diced
• 1 pepper, red
• 200 g sour cream
• 100 g yogurt (cream yogurt)
• 1 garlic clove(s)
• 4 tbsp cress
• ½ bunch chives
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

delicious sour cream, avocado and pepper dip

Scrub the potatoes and brush with oil, then sprinkle with salt and place on an oiled baking sheet. Cook in a preheated oven at 180°C on the second rack from the bottom for 60-70 minutes. Halve the avocado, remove the stone, and finely dice the flesh, then mix with the lime juice. Dice the bell peppers, finely slice the chives, and deseed and finely chop the chili peppers. Mix the sour cream and cream yogurt with a crushed garlic clove from the bell pepper, 1 teaspoon of grated lime zest, and a little salt. Fold in the bell pepper, avocado, and chives, and season to taste. Remove the potatoes from the oven, cut them in half, and press them apart. Serve with the dip and sprinkle with the cress. Serve with a delicious leaf salad if the potatoes and dip aren’t enough.