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Jacket potatoes with herb curd

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Ingredients for 6 servings:

  • 1 ½ kg potato(s), waxy
  • 2 m.-sized onion(s)
  • 500 g low-fat curd cheese
  • 400 g herb curd
  • some milk
  • e.g. parsley
  • e.g. chives
  • salt and pepper
  • Oil (linseed oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the potatoes in their skins for about 20 minutes until tender. In the meantime, dice the onions and place them in a bowl. Add the low-fat curd cheese and herb curd cheese to the bowl and stir in a little milk until creamy. Stir chopped parsley and/or chives into the curd cheese, if desired. Season the herb curd cheese with salt and pepper. When the potatoes are tender, peel them and arrange them on plates with the herb curd cheese. Finally, drizzle a little linseed oil over the curd cheese.

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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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