Baked potatoes with sour cream and bifteki

Ingredients for 4 servings:

• 4 large potatoes
• 500 g minced meat
• 2 large slices of toast
• 1 egg(s)
• 1 garlic clove(s)
• 1 m.-sized onion(s)
• 1 tbsp stock powder
• 1 tsp paprika powder, sweet or hot
• some pepper, black
• 2 dashes of Maggi
• 2 tbsp ajvar
• 1 bunch of parsley
• some oregano
• some dill
• 150 g feta cheese
• 500 g quark
• 200 g crème fraîche
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• some parsley
• some dill
• 3 tbsp vinegar
• some salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Wrap the potatoes individually in aluminum foil and bake in a hot oven at 175°C (top/bottom heat) for approximately 45-60 minutes, depending on the size. For the bifteki, chop the onion and garlic into small pieces and finely chop the herbs. Soften the toast briefly in a little water and mix it in a bowl with the minced meat and the remaining ingredients. Cut the feta cheese into rectangular pieces. Then form long meatballs and place a piece of feta in the middle. Brown on both sides in a pan over medium heat or bake at 180°C (top/bottom heat) for approximately 20-30 minutes, depending on the thickness. For the sour cream, peel the onion and garlic and chop into small pieces. Clean and finely chop the herbs. Place the quark and crème fraîche in a bowl with the herbs and spices and mix. Then carefully season to taste with the vinegar.