Baked potato with goat cheese curd, spring onions, red pepper and salami

Name: Baked potato with goat cheese curd, spring onions, red pepper and salami
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 floury cooked potatoes (à approx. 300 g); 150 g Fresh goat cheese; 150 g Low-fat curd; 1 pinch Salt; 2 Spring onions; 1 TEASPOON red pepper; 8 discs Salami; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 floury cooked potatoes (à approx. 300 g)
150 g Fresh goat cheese
150 g Low-fat curd
1 pinch Salt
2 Spring onions
1 TEASPOON red pepper
8 discs Salami
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 goat's cream cheese, low-fat curd cheese and 1 pinch of salt.
2
Clean and wash the spring onion and cut it diagonally into rings. Grind or crush pepper coarsely. Take out potatoes, wrap them out of the foil, cut them lengthwise in the middle up to 1 cm before the edge and press them apart.
3
Fill the potatoes with goat's cream cheese quark. Garnish the potatoes with slices of spring onion, red pepper and slices of salami.