Baked Potatoes with Sour Cream Light
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potato (s)
- 4 teaspoons garlic oil
- Fleur de sel
- 500 g quark 0.2%
- 4 tablespoon sour cream
- 1 lime (s), zest and juice
- 2 clove (s) garlic, finely diced
- 4 spring onions, finely chopped
- salt and pepper
- Tabasco
- little sugar
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, pierce them several times with a knife, place each on a large piece of aluminum foil (the remaining water from washing is important for cooking), drizzle with half a teaspoon of garlic oil, sprinkle with salt and wrap in the aluminum foil. Cook in the oven at 200 ° for about an hour (the cooking time can of course vary depending on the size of the potatoes). Then it is best to make a test cut through the aluminum foil with a knife to feel whether the potato is cooked. Otherwise leave in the oven a little longer.
- Meanwhile prepare the sour cream. Mix the quark and sour cream, stir in the grated lime zest from half a lime and the juice of the whole lime. Mix in the garlic and spring onions, season with salt, pepper, 2 drops of Tabasco and half a teaspoon of sugar. Tabasco and sugar shouldn`t taste bad, but they round off the taste or strengthen it.
- Peel the potatoes out of the aluminum foil, cut into the top, push apart a little and serve with a dollop of sour cream each. Serve with the rest of the sour cream.
- If you don`t have to live low in fat, you can of course also use quark with a higher fat content.
- Advice: Since the use of aluminum foil has meanwhile been warned, you can do without it. Lightly oil and salt the potatoes and then bake in the same way. They`ll be a little crispier.
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