Baked potatoes with vegetable curd

Ingredients for 2 servings:

• ¼ cucumber(s)
• 2 tomatoes
• 6 radishes
• 2 spring onions
• 250 g quark
• 1 tbsp parsley, frozen, chopped
• 1 dash of olive oil
• 10 m.-sized potatoes
• e.g. sea salt or regular salt
• n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian, easy and quick

For the quark, first deseed the cucumber, halve and deseed the tomatoes. Dice them together with the radishes. Slice the spring onions into rings. Cream the quark until creamy and stir in the vegetables. Add the parsley and mix well. Season with salt and pepper. Chill. For the potatoes, preheat the oven to 180°C fan/convection oven. Halve the potatoes and score the open sides crisscross with a fork. Place them in a bowl of water and let the starch infuse for at least 10 minutes. Wash the potatoes and toss them with a good dash of oil and sea salt. Place the scored side up on a baking tray. Cook in the hot oven for at least 25 minutes, but in any case until the desired brown color.