Baked potato with chilli sour cream

Name: Baked potato with chilli sour cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 floury cooked potatoes (à approx. 300 g); 250 g Schmand; 1 TEASPOON chili powder + possibly something to dust; 1 Bed of red and green Shizo cress; 4 TSP Chili sauce; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 floury cooked potatoes (à approx. 300 g)
250 g Schmand
1 TEASPOON chili powder + possibly something to dust
1 Bed of red and green Shizo cress
4 TSP Chili sauce
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, wrap in aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. In the meantime mix sour cream with 1 teaspoon chilli powder.
2
Cut the cress from the bed and, except for something to garnish, cut it smaller. Remove the potatoes, wrap them from the foil, cut them lengthwise in the middle up to 1 cm before the edge and press them apart.
3
Alternately fold the strawberry puree and cream into the beaten egg white, do not stir. Pour the strawberry puree into a bowl and decorate with a halved strawberry.