Baked potatoes with vegetables and herb curd

Name: Baked potatoes with vegetables and herb curd
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 large potatoes (about 350 g each); 2 Tomatoes; 1 pickled cucumber; 1 collar Radishes; 1 collar Chives; 1 Beet Cress; 500 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Salad and parsley leaves

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 large potatoes (about 350 g each)
2 Tomatoes
1 pickled cucumber
1 collar Radishes
1 collar Chives
1 Beet Cress
500 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Salad and parsley leaves

Directions

1
Wash the potatoes, cut in half lengthwise and place on a baking tray with the cut surface facing upwards. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. In the meantime, wash, clean, quarter and seed the tomatoes. Cut the fruit flesh into small cubes. Wash and clean the cucumber and cut it into small cubes. Clean, wash and finely chop the radishes.
2
Wash chives and cut into small rolls. Cut the cress briefly. Mix quark and prepared ingredients. Season to taste with salt and pepper. Allow the curd to stand and season to taste again just before serving, seasoning if necessary. Arrange potato halves on salad and parsley leaves and serve with the quark