Baked potatoes with spring quark

Name: Baked potatoes with spring quark
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4-6 large potatoes (about 200 g each), 2 eggs; 1 collar Radishes; 1 collar Chives and parsley; 500 g Edible quark (20 %); 1-2 TABLESPOONS Oil (e.g. thistle oil or rape oil, see tip); 1-2 TABLESPOONS Sparkling mineral water; 7-10 Tbsp salt, white pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4-6 large potatoes (about 200 g each), 2 eggs
1 collar Radishes
1 collar Chives and parsley
500 g Edible quark (20 %)
1-2 TABLESPOONS Oil (e.g. thistle oil or rape oil, see tip)
1-2 TABLESPOONS Sparkling mineral water
7-10 Tbsp salt, white pepper

Directions

1
Wash the potatoes thoroughly and put them on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 1 hour
2
Boil the eggs for about 10 minutes. Quench, cool down. Clean, wash and cut radishes into sticks. Wash and finely chop the herbs. Peel and chop eggs
3
Mix curd cheese, oil and mineral water. Stir in herbs, radishes and eggs. Season to taste
4
Cut the potatoes crosswise and press them apart slightly. Serve with spring quark
5
Vegetable oils are a good source of unsaturated fatty acids. Safflower oil and cold-pressed rapeseed oil contain a lot of them and are ideal for the cold kitchen. Without eggs, quark has only about 30 mg of cholesterol per portion instead of about 140 mg. Instead, stir in 2 diced gherkins