Baked potato with herb yoghurt

Name: Baked potato with herb yoghurt
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 large potato (about 200 g); 1 small bunch of mixed herbs (e.g. dill, chives, sorrel); 1 TABLESPOON lactose-free sour cream; 125 g lactose-free yoghurt; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; several sheets Lettuce; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 large potato (about 200 g)
1 small bunch of mixed herbs (e.g. dill, chives, sorrel)
1 TABLESPOON lactose-free sour cream
125 g lactose-free yoghurt
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
several sheets Lettuce
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for about 20 minutes. Remove and wrap in aluminium foil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for another 20-30 minutes.
2
Wash the herbs, dab dry, put some dill aside for garnishing. Finely chop the rest. Cut sorrel into fine strips. Cut chives into small rolls. Set aside some sorrel and chives.
3
Mix sour cream, yoghurt and mustard. Stir in herbs. Season to taste with salt and pepper. Clean, wash and drain the salad well. Wrap the potatoes in foil, cut them lengthwise and press them apart a little.
4
Fill with about 3/4 of the herb sauce. Serve with salad. Dribble the rest of the sauce onto the salad. Sprinkle with herbs that have been set aside.