Baked potato with quark dip

Name: Baked potato with quark dip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Potatoes (approx. 230 g each); 1/2 bunch (approx. 100 g) Radishes; 1/2 (approx. 100 g) Cucumber; 1/2 bunch Chives; 500 g Low-fat curd; 1 TABLESPOON Olive oil; 2 TEASPOONS dried parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Lemon slices and dill; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Potatoes (approx. 230 g each)
1/2 bunch (approx. 100 g) Radishes
1/2 (approx. 100 g) Cucumber
1/2 bunch Chives
500 g Low-fat curd
1 TABLESPOON Olive oil
2 TEASPOONS dried parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1-2 TEASPOONS Lemon juice
7-10 Tbsp Lemon slices and dill
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, dab dry and wrap in aluminium foil. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. In the meantime, clean and wash the radishes and cut them into sticks.
2
Wash, halve, core and dice the cucumber. Wash chives, dab dry and cut into fine rolls. Mix quark, olive oil, radish, cucumber, chives and parsley. Season with salt, pepper, sugar and lemon juice.
3
Remove potatoes from the oven and serve with the quark dip. Garnish with lemon and chives.