Baked Potato with Herb Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg potato (s), waxy
- 250 g quark (curd cheese), at least 20% fat
- 3 sprigs dill
- 8 basil leaves (alternatively frozen or dried)
- 1 handful cress
- 1 pinch (s) oregano, dried
- 1 pinch (s) thyme, dried
- 2 stalks parsley (alternatively frozen or dried)
- 0.25 ¼ bunch chives
- 2 cloves garlic (or garlic granules as an alternative)
- 4 tablespoon sour cream
- 1 tablespoon pumpkin seed oil (optionally also sunflower oil
- 2 teaspoons sea salt or iodized salt
- 1 teaspoon pepper, colored, freshly ground
Print Recipe
Pin Recipe Instructions
- Wash the potatoes individually, unpeeled, well. Depending on the size, remove 20 - 30 cm of aluminum foil and then cut it in half again. Wrap the potato with the shiny side inward. Place on a tray or wire rack and cook in the preheated oven on the top shelf at 250 ° C for approx. 1.5 - 2.5 hours, depending on the size of the potatoes or potato festivities.
- Meanwhile, prepare the sauce and wash the fresh herbs. Use only the tips for dill, only the leaves for basil and parsley, finely chop everything. Finely chop the garlic cloves.
- Mix the quark / curd cheese well with the sour cream and mix with the herbs, garlic and pumpkin seed oil. Season to taste with salt and pepper.
- As soon as the potatoes can be easily pierced with a fork, remove them from the oven. Open the foil slightly, cut a cross into the potatoes and open slightly.
- Fill with the herb sauce and lightly press on the foil.
- Place 2 to 3 potatoes per serving on a plate.
- TIP: The quark should be well salted as the potatoes are not salted afterwards. Put in a cool place.
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