Stuffed potatoes with spring cream

Name: Stuffed potatoes with spring cream
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2 Potatoes (about 100 g each); 120 g Low-fat curd; 3 TABLESPOONS low-fat milk (1,5 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 6 Radishes; 1 (30 g) Gherkin; 1 washer (20 g) raw ham; 1/2 bunch Chives; 7-10 Tbsp Lettuce leaf and radish

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2 Potatoes (about 100 g each)
120 g Low-fat curd
3 TABLESPOONS low-fat milk (1,5 % fat)
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
6 Radishes
1 (30 g) Gherkin
1 washer (20 g) raw ham
1/2 bunch Chives
7-10 Tbsp Lettuce leaf and radish

Directions

1
Wash the potatoes and cook in water for about 25 minutes. In the meantime mix curd with milk until smooth. Season with salt and paprika. Clean and wash the radishes. Cut radishes, gherkin and ham into fine sticks.
2
Stir into the quark cream. Wash the chives, dab dry and cut into fine rolls. Drain the potatoes, cut them crosswise and press them apart a little. If necessary, arrange the potatoes on a lettuce leaf and add the quark cream.
3
Sprinkle with chives and garnish with radishes if desired.