Summary

Ingredients

• 400 g potatoes, floury boilin
• 0.5 teaspoon ½ olive oil
• salt

For the dip: (herb quark)

• 125 g quark, 20% fat
• 125 g sour cream
• 65 g yourt, Greek
• 2 teaspoons olive oil
• 1 piece (s) ginger root, the size a thumb
• 0.5 ½ bunch spring onion (s)
• 7 ½ g chives
• 1 teaspoon mustard
• some lemon juice
• salt and pepper
• Garlic powder

Also:

• 3 small avocado (s)
• 1 squirt lemon juice
• 8 small vine tomato (s)

Print Recipe Pin Recipe

Instructions

1. Boil the potatoes in salted water for about 10 minutes. Then rub with salt and 1/2 teaspoon olive oil and wrap in aluminum foil. Place in a baking dish for 30 minutes and bake at 200 degrees fan-assisted.
2. Then prepare the herb quark. Peel the ginger and grate it into the curd cheese.
3. Wash the spring onions and chives. Cut the spring onions into thin rings approx. 0.5 cm and cut the chives into very fine rings.
4. Mix the remaining ingredients for the quark, season to taste and place in the refrigerator covered with cling film.
5. Peel the avocado, remove the core and cut into bite-sized pieces. Quarter tomatoes and mix everything with lemon juice.
6. Cut the potatoes open and spoon out a little. Fill with quark and serve with the tomato and avocado mix.