Baked potatoes with sauerkraut

Name: Baked potatoes with sauerkraut
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6-8 Potatoes (200 g each); 1 medium onion; 1 TABLESPOON Oil; 1 can(s) (425 ml) Sauerkraut; 150 g Sour cream or sour cream; 7-10 Tbsp salt, paprika, pepper; 1/2 bunch Chives; 7-10 Tbsp and parsley; 150 g Low-fat curd; 7-10 Tbsp Grease; 7-10 Tbsp Lettuce, tomato and; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6-8 Potatoes (200 g each)
1 medium onion
1 TABLESPOON Oil
1 can(s) (425 ml) Sauerkraut
150 g Sour cream or sour cream
7-10 Tbsp salt, paprika, pepper
1/2 bunch Chives
7-10 Tbsp and parsley
150 g Low-fat curd
7-10 Tbsp Grease
7-10 Tbsp Lettuce, tomato and
7-10 Tbsp Parsley

Directions

1
Wash potatoes thoroughly and boil in water for 35-40 minutes
2
Peel and chop the onion. Heat the oil. Sauté onion and sauerkraut in it. Add about 100 ml water. Let it braise for about 20 minutes. Stir in 2 tablespoons of sour cream. Season with salt and paprika
3
Wash the herbs and chop finely. Mix the rest of the sour cream, curd and herbs. Season to taste with salt and pepper
4
Grate cheese. Halve the potatoes and place them on a greased baking tray. Spread cabbage and cheese on the potatoes. Bake in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for about 15 minutes. Arrange and garnish. Add the dip
5
Drink: cold beer