Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Fill with the herb sauce and lightly press on the foil.
6. Place 2 to 3 potatoes per serving on a plate.
7. TIP: The quark should be well salted as the potatoes are not salted afterwards. Put in a cool place.