Jacket potatoes with herb curd and roasted vegetables

Ingredients for 4 servings:

• 500 g mushrooms
• 1 can of corn
• 4 cloves garlic
• 2 zucchinis
• 2 bell peppers, red
• 250 g cocktail tomatoes
• 2 cups herb curd
• 500 g potatoes with thin skin
• Balsamic vinegar (Crema di Balsamic vinegar)
• salt and pepper
• Herbs (8 herb mix, frozen)
• 2 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean the mushrooms, peppers and zucchini and cut into slices or strips. Peel the garlic and cut it in half. Halve the cocktail tomatoes. Wash the potatoes thoroughly and cook them with the skin on for about 20 minutes. Heat the rapeseed oil in a large pan and fry all the vegetables with the garlic for about 5-10 minutes. Season with salt, pepper and herbs to taste. Cut the cooked potatoes open lengthwise and fill them with the herb quark. Spread a thin layer of quark on the plate and arrange the vegetables on top. Finally, garnish the whole thing with balsamic cream. If you don’t like large pieces of garlic, remove it from the pan before serving. If you don’t want to use ready-made herb quark, you can of course make it according to your own recipe.