Jacket Potatoes with Spicy Quark and Black Forest Ham

5 from 5 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 500 g Waxy potatoes (12)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 250 g Curd cheese 20%
  • 150 g 1 yellow pepper
  • 0,5 bunch Chives
  • 1 Red chilli pepper
  • 2 piece Garlic cloves
  • 1 piece Ginger the size of a walnut
  • 0,5 tsp Sugar
  • 2 powerful splashes Lemon juice
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 70 g Black Forest ham (6 slices)
  • 2 Stalk Parsley
  • 2 piece Small tomatoes


  • Wash the potatoes, cook in salted water (1 teaspoon salt), ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off. Clean, wash and finely dice the peppers. Wash the chives, shake dry and cut finely. Clean / core the chilli pepper, wash and finely dice. Peel the ginger and garlic cloves. All ingredients (quark, yellow pepper cubes, chives, chili peppers, garlic and ginger pressed through the garlic press, ½ teaspoon sugar, 4 big pinches of coarse sea salt from the mill, 4 big pinches of colored pepper from the mill and a strong splash of lemon juice ) in a bowl and mix well. Serve jacket potatoes with spicy quark and Black Forest ham, each garnished with a parsley stem and a small tomato.
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Written by John Myers

Professional Chef with 25 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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