Baked potato with cress and cheese cream and diced ham

Name: Baked potato with cress and cheese cream and diced ham
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 large potato (approx. 250 g); 125 g Low-fat curd; 50 g Lean cream cheese (0,2 % fat absolute); 1 tsp (8 g) Horseradish (glass); 1 Beet Cress; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 tablespoon (20 g) extra lean ham cubes; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 large potato (approx. 250 g)
125 g Low-fat curd
50 g Lean cream cheese (0,2 % fat absolute)
1 tsp (8 g) Horseradish (glass)
1 Beet Cress
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 tablespoon (20 g) extra lean ham cubes
7-10 Tbsp Aluminium foil

Directions

1
Wrap potato in foil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours, remove from oven
2
Mix quark, cream cheese and horseradish. Cut cress from the bed. Set aside some cress for sprinkling. Stir the remaining cress into the quark cream, season with salt and pepper
3
Fry the diced ham in a coated pan without fat for 2-3 minutes until crispy. Take out and drain on kitchen paper. Remove the potato from the foil and break open in the middle. Arrange potatoes with quark cream, sprinkle with ham cubes and cress