Baked potatoes with cheese dip

Name: Baked potatoes with cheese dip
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 750 g baby potatoes; 1 collar Thyme; 1 collar Rosemary; 7-10 Tbsp coarse salt; 2 TABLESPOONS Olive oil; 1 collar Radishes; 1/2 Beet Cress; 2 (125 g each) Mug cream cheese preparation creamy grainy Philadelphia; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

750 g baby potatoes
1 collar Thyme
1 collar Rosemary
7-10 Tbsp coarse salt
2 TABLESPOONS Olive oil
1 collar Radishes
1/2 Beet Cress
2 (125 g each) Mug cream cheese preparation creamy grainy Philadelphia
7-10 Tbsp Salt
7-10 Tbsp white pepper
baking paper

Directions

1
Wash potatoes very well, cut in half. Spread on a baking tray lined with baking paper. Wash thyme and rosemary, dab dry, pluck and chop. Sprinkle potatoes with herbs and coarse salt. Drizzle with oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
2
For the dip, clean the radishes and set aside some leaves for garnishing. Cut the radishes into fine sticks. Cut cress from the bed, put some aside for garnishing, chop the rest finely. Mix cream cheese with radishes and cress, season with salt and pepper. Serve potatoes with the dip. Sprinkle with cress and garnish with radish leaves