Summary

Ingredients

• 16 potato (s), predominantly waxy
• Salt water
• 16 slices bacon
• 4 tablespoon olive oil
• 1 teaspoon garlic granules
• some pepper
• some herbs from Provence, dried
• 50 g Gouda, medieval

For the dip:

• 250 g low-fat quark
• 100 ml cream
• 2 teaspoons garlic granules
• 2 tablespoon chives
• 2 tablespoon parsley
• some salt and pepper

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Instructions

1. Wash the potatoes, scrubbing the skin thoroughly. Cook half cooked in a saucepan with lightly salted water. Drain, let it evaporate and, if you like, peel and let cool down a bit.
2. For the dip, pour the quark into a bowl and mix with the cream until smooth and creamy. Then mix in the herbs and garlic granules and season with salt and pepper. Put aside.
3. Halve the potatoes lengthways and cut a little at the bottom for a firm stand. Put the cut side up on a baking sheet lined with baking paper.
4. Mix the olive oil with the pepper and garlic granules. Rub in the potato halves with your fingers and wrap a slice of bacon right away. Try not to obscure the firm stance.
5. Sprinkle the wrapped potatoes on the tray with some dried Provence herbs and sprinkle with the grated Gouda cheese. Bake at approx. 200 ° C (top / bottom heat) for about 20 minutes.
6. Arrange on a plate with the dip and serve.
7. If the potatoes are to be served as a main course, increase the amount of ingredients by about a third and serve with a salad and / or raw vegetables.