Yoghurt and quark dip with baked potatoes
easy
60 mins
60 mins
Ingredients
- 1 kg medium firm boiling potatoes
- 2 TABLESPOONS coarse salt
- 1 TABLESPOON Herbs of Provence
- 1 collar Radishes
- 2 Spring onions
- 1 Garlic clove
- 2 (150 g each) Mug of whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs
- 1 collar Chives
- 2 TEASPOONS Capers
- 250 g Low-fat curd
- 5 TABLESPOONS Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Wash the potatoes thoroughly and cut in half lengthwise. Sprinkle a baking tray with salt and herbs. Put the potatoes with the cut surface on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes. In the meantime, clean and wash the radishes and spring onions. Cut spring onions into thin rings, radishes into fine sticks.
- 2
Put some of both aside for garnishing. Peel garlic and chop finely. Put yoghurt in a bowl. Add radishes, spring onions and garlic and mix everything together. Season to taste with salt and pepper. Fill yoghurt dip into a bowl and garnish with the remaining radishes and spring onions. For the quark dip, boil eggs hard in 10 minutes. Wash the chives, dab dry and cut into small rolls. Finely chop the capers. Quench the eggs, peel and dice finely. Mix quark and milk. Add chives, capers and egg cubes to the quark and fold in.
- 3
For the quark dip, boil eggs hard in 10 minutes. Wash the chives, dab dry and cut into small rolls. Finely chop the capers. Quench the eggs, peel and dice finely. Mix quark and milk. Add chives, capers and egg cubes to the quark and fold in. Season with salt and pepper. Serve baked potatoes with the yoghurt and quark dips
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