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Jacket potatoes with cucumber curd

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Ingredients for 4 servings:

  • 500 g quark
  • 1 cup of yogurt
  • 1 cucumber(s), peeled
  • ½ onion(s), peeled
  • Parsley, finely chopped
  • Dill, finely chopped
  • salt and pepper
  • 12 potatoes

Instructions

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

ideal and popular dish for children

First, boil water, rinse the potatoes thoroughly, and cook in boiling salted water for about 20-25 minutes. In the meantime, combine the quark and yogurt in a bowl. Finely chop half the onion and the cucumber, then stir in (everyone likes different amounts of cucumber, so maybe start by chopping half a cucumber and tossing it in. That might be enough). Season to taste with salt, pepper, parsley, and plenty of dill. Serve the potatoes in their skins with a generous dollop of quark. Tip: This dish also goes well with all kinds of fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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