Baked Potatoe with Shrimp Sour Cream

Name: Baked Potatoe with Shrimp Sour Cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg large potatoes; 7-10 Tbsp Salt; 1 collar Spring onions; 1 collar Dill; 250 g North Sea crab meat; 2 (150 g each) cup of sour cream (10 % fat); 250 g Edible quark (20% fat); 7-10 Tbsp Pepper; 1 TABLESPOON dried colourful peppercorns

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg large potatoes
7-10 Tbsp Salt
1 collar Spring onions
1 collar Dill
250 g North Sea crab meat
2 (150 g each) cup of sour cream (10 % fat)
250 g Edible quark (20% fat)
7-10 Tbsp Pepper
1 TABLESPOON dried colourful peppercorns

Directions

1
Wash the potatoes and quarter them lengthwise. Place on a baking tray and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Turn at intervals and salt lightly after about 20 minutes. In the meantime, clean and wash the spring onions and cut them into fine rings. Put 1 stalk of dill aside. Wash and chop the remaining dill.
2
Wash the crabs and let them drain. Mix sour cream, quark, spring onions, chopped dill and half of the crabs. Season to taste with salt and pepper. Pluck the rest of the dill pennant. Serve the potatoes in portions with the dill pennant, crushed pepper and the rest of the prawns. Sour Cream extra rich