Wash the potatoes and wrap them individually in aluminum foil. Bake for 50 minutes at 180 degrees.
In the meantime, peel, wash and roughly grate the carrots. Mix together the cream cheese and yoghurt and season. Clean the cress and stir into the cheese cream with the carrots.
Unwrap the potatoes halfway out of the foil, break open the surface and pour the sauce over them.