Summary

Ingredients

• 2 large potatoes
• 1 egg (s)
• 500 g stewed cucumber (s) or normal cucumber
• 1 onion (s)
• 1 bunch herbs, mixed (e.g. herbs for Frankfurt green sauce)
• 100 ml milk or cream
• 1 teaspoon oil
• 50 ml vegetable stock or vegetable stock
• 4 tablespoon cream cheese, reduced fat or creme fraiche
• salt and pepper
• sugar
• 1 teaspoon lemon juice

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Instructions

1. Wash the potatoes thoroughly, dry them, wrap them in aluminum foil (the foil should fit tightly), bake in the oven at 200 ° C (convection 180 ° C) on the second rack from the bottom for 1 hour and 20 minutes.
2. Boil the egg hard for about 10 minutes, quench, peel and chop. Peel the cucumbers, cut off the ends, cut in half lengthways and scrape out the seeds with a spoon. Then roll the dice. Peel the onion and chop finely.
3. Pluck the herbs from the stems and roughly chop them. Then put in a tall container with the milk and puree finely.
4. Heat the oil in a pan and sweat the cucumber and onion cubes until translucent. Deglaze with the vegetable stock and simmer. Stir in the cream cheese and continue to reduce the heat until a creamy mixture is formed. Season to taste with salt, pepper, a pinch of sugar and lemon juice. Stir the herbal milk into the cucumber. Let simmer for another 3 minutes over low heat.
5. Take the baked potatoes out of the foil, cut into them and push them apart a little. Put the cucumber mixture on the potatoes. Sprinkle with the chopped egg and serve.
6. If you don`t have to or don`t want to pay attention to fat and calories, you can replace the milk with cream and the cream cheese with crème fraiche in whole or in part. The preparation remains the same.