Wash the potatoes, rub dry, place on a baking tray lined with baking paper and brush with oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours.
Meanwhile, for the Italian herb dip, wash the herbs, dab dry, remove leaves, except for a few for garnishing, pluck from the stems and chop coarsely. Mix 500 g quark and herbs. Season with salt, pepper and lemon juice.
Grate parmesan. Fold in parmesan and almonds. Cover and chill. Chop dried tomatoes for the Asian dip. Mix 500 g quark, ketchup, sweet chili sauce and dried tomatoes. Season with chilli powder if necessary.
Cover and chill. 20 minutes before the end of the cooking time, wash the meat, dab dry and cut into cubes. Heat oil in a pan. Fry the meat until golden brown all around. Season with salt and pepper.
Cut the potatoes lengthwise and press them apart. Arrange dips, meat cubes and potatoes together and garnish with remaining herbs, possibly roasted almond flakes, parmesan slices, chilli pepper and asia sauce.