Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 8 large potato (s), floury
For the dip:
- 250 g quark
- 100 g sour cream
- 2 teaspoons mustard, medium hot
- salt and pepper
- 2 tablespoon herbs
- 1 clove (s) garlic, pressed
- 0.5 teaspoon ½ paprika powder
- Fat, for the slide
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C. Wash the potatoes thoroughly, dry them and wrap one potato tightly in a piece of lightly greased aluminum foil. Place on the middle grillage and bake for 30-45 minutes, depending on the size of the potatoes. In the meantime, stir the ingredients for the dip and let them steep in the refrigerator.
- Slightly open the aluminum foil on the finished baked potatoes, push the potatoes apart a little with a fork and garnish with the dip.
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