Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. If you don`t have to live low in fat, you can of course also use quark with a higher fat content.
5. 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.