Summary

Ingredients

• 6 potato (s), floury
• salt
• 250 g quark, (20%)
• 250 g crème fraîche, low in fat
• 2 teaspoons lemon juice
• Seasoned Salt
• 1 bunch parsley
• 1 bunch chives
• pepper

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Instructions

1. Brush the potatoes, wash them thoroughly and cook them in lightly salted water for about 20 minutes. Drain the water, briefly steam the potatoes dry.
2. Wrap each one loosely in aluminum foil and bake in a preheated oven (225 degrees) for about 15 minutes.
3. For the cream, stir everything together until smooth, chop the herbs and fold in.
4. Serve the potatoes separately with the cream