Summary

Ingredients

• 2 large potatoes
• 1 tablespoon olive oil
• 150 g low-fat quark
• 50 g skimmed yourt
• 2 tablespoon herbal cream cheese, low-fat
• 2 cloves garlic
• 1 small chilli pepper (s)
• 1 onion (s)
• 1 tablespoon balsamic vinegar
• 2 tablespoon butter, possibly a little more
• some broth, if necessary

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Instructions

1. For the quark, chop the garlic cloves, cut the pitted chilli pepper into fine rings and mix with the quark, yoghurt and cream cheese. Season to taste with salt and cover with cling film and leave to soak in the refrigerator for at least an hour, but better overnight.
2. Clean the potatoes, brush with olive oil and sprinkle with salt all around. Then pierce it several times with a fork and wrap it tightly in aluminum foil and cook for about 50 minutes (varies depending on the size of the potatoes) at 200 ° C (convection).
3. Meanwhile, cut the onion into half rings. Heat a pan with 1 tablespoon of butter and stew the onions over medium heat. After about 7 minutes add the balsamic vinegar and the remaining butter, season with salt and pepper and cook the onions until they are nice and soft. If necessary, add a little broth or additional butter.
4. Fill the finished potatoes (make a test) with quark and onions and serve.
5. A fresh salad goes well with it.