Jacket potatoes with summery fresh quark

Ingredients for 4 servings:

• 1 clove(s) garlic, young
• 1 cup crème fraîche
• 250 g quark
• ½ lemon(s), the juice
• 1 shallot(s)
• 1 tsp vegetable broth, instant
• 1 avocado(s), ripe
• 2 tbsp olive oil, fruity
• 125 ml milk
• ½ bunch of dill
• ½ bunch chives
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Combine the quark, crème fraîche, olive oil, lemon juice, and milk; stir until smooth. Chop the shallot as finely as possible. Chop the dill and chives with scissors. Chop the avocado very finely and add it to the mixture. Press the garlic clove into the quark mixture and add the vegetable stock. Mix everything well with a whisk. Season with salt and pepper. Let it stand for about half an hour. While the quark is standing, boil the potatoes. It’s best to leave them on with the skin on. Everyone should peel them themselves afterwards. I think the lemon juice and avocado in particular give it a fresh flavor, and the consistency is beautifully creamy.