Potato à Cordon bleu

Name: Potato à Cordon bleu
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 large potato (about 150 g); 7-10 Tbsp Salt; 50 g Cucumber; 80 g Q; 2 tablespoons (10 g each) low-fat milk (1,5 % fat); 7-10 Tbsp Pepper; 1 disc (approx. 30 g) cooked ham; 30 g Emmental cheese; 7-10 Tbsp Cayenne pepper; 1 TEASPOON Chive rolls; 1 Salad leaf and chives to garnish

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 large potato (about 150 g)
7-10 Tbsp Salt
50 g Cucumber
80 g Q
2 tablespoons (10 g each) low-fat milk (1,5 % fat)
7-10 Tbsp Pepper
1 disc (approx. 30 g) cooked ham
30 g Emmental cheese
7-10 Tbsp Cayenne pepper
1 TEASPOON Chive rolls
1 Salad leaf and chives to garnish

Directions

1
Cook the potatoes in salted water for about 30 minutes. In the meantime, wash the cucumber, halve it lengthwise and cut into fine slices. Mix quark and milk. Season to taste with salt and pepper and fold in the cucumber slices.
2
Coldly quench the potatoes, peel them and cut them in half lengthwise. Quarter the ham. Cut half of the cheese into pieces. Coarsely grate the rest of the cheese. Cover one potato half with ham and cheese pieces.
3
Sprinkle the other half with the grated cheese and place them side by side on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes.
4
Place the potato half, which is only topped with cheese, as a lid on the other potato half and sprinkle with cayenne pepper. Arrange potato and quark on a plate. Sprinkle quark with chives and serve garnished with a salad leaf and chives as desired.