Corn on the cob for baked potatoes

Name: Corn on the cob for baked potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Potatoes (about 200 g each); 4 (1062 ml) fresh or 1 can of corncob; 250 g Low-fat curd; 150 g Sour cream or sour cream; 3 TABLESPOONS Milk; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Parsley and chives; 50 g Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Potatoes (about 200 g each)
4 (1062 ml) fresh or 1 can of corncob
250 g Low-fat curd
150 g Sour cream or sour cream
3 TABLESPOONS Milk
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Parsley and chives
50 g Butter
7-10 Tbsp Aluminium foil

Directions

1
Wash potatoes well, dab dry and wrap in aluminium foil. Bake in the hot oven (electric cooker: 200 ° C / gas: level 3) for about 1 hour. Clean and wash fresh corn. Cover and cook in boiling water for about 20 minutes.
2
Mix curd, sour cream and milk. Peel garlic and press it directly into the quark. Season with salt and pepper. Wash the herbs. Chop parsley, cut chives into small rolls. Fold into the quark.
3
Drain the corn. Add to the potatoes 10 minutes before the end of the cooking time. Spread butter flakes on top. Turn from time to time. Season with salt. Serve with a colourful salad.