Tuscan baked potatoes, stuffed

Ingredients for 3 servings:

• 3 large potatoes (use floury variety)
• 100 g feta cheese, made from sheep’s milk
• Tomato(s), dried in oil
• 10 black pitted olives
• 1 pack of Italian herbs, frozen
• 3 tbsp olive oil
• 50 g quark

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

This dish is perfect as a side dish to any Italian meat dish or as a main meal. For the latter, however, I would plan for about double the amount and make the cream cheese preparation a bit “lighter” by adding more quark. First, preheat the oven to 180°C and wash the potatoes, then place them in the oven as they are on some aluminum foil. Set the oven time to about 40 minutes. In the meantime, unwrap the feta and mash it well with a fork on a board. Transfer the mixture to a bowl and mix well with the quark. Then drain the sun-dried tomatoes well and chop them very finely. Do the same with the olives and add everything to the quark and feta mixture. Finally, add about half of the frozen herbs and the oil and mix everything well. When the cooking time for the potatoes is up, make a cross-shaped cut in them with a knife and leave them in the oven for another 10-20 minutes. Try to only cut the skin superficially so the potatoes break open nicely. Once the potatoes are cooked, remove them from the oven, fill them with the cream cheese mixture, and serve.