Oven-Fresh Baked Potatoes with Homemade Herb Quark - Simple & Quick
Meow! I'm Mila, your little amateur chef with a nose for great taste. Today, I'm serving up my favorite oven-fresh baked potatoes with a wonderfully creamy, homemade herb quark. This dish is the definition of soulfood: a crispy, salty skin on the outside, and wonderfully steaming and soft on the inside. It's so simple to prepare and requires no fancy ready-made products – just honest, fresh ingredients from nature. Whether as a quick lunch or a healthy, vegetarian dinner, these potatoes simply make everyone happy. Preparation is child's play: once prepared, the oven does most of the work for you. My tip: Choose waxy potatoes for the perfect result. Grab your apron and let's conjure up this wonderfully aromatic dish together – you'll love the scent of fresh herbs in your kitchen!
Ingredients
Preparation
Preheat your oven to 200°C (top/bottom heat) so you can get started right away.
Wash the large waxy potato (2) thoroughly and pat it dry, because a clean skin simply tastes better.
Prick the large waxy potato (2) multiple times all around with a fork so the steam can escape.
Rub the large waxy potato (2) with the olive oil (1 tbsp) and sprinkle with some salt (1 pinch) before wrapping it in aluminum foil.
Place the packages in the hot oven for about 50 minutes until they are fork-tender.
While the potatoes are baking, mix the quark (125 g) in a small bowl with the milk (2 tbsp) until a creamy consistency is achieved.
Fold the fresh herbs (chives, parsley) (1 tbsp) into the quark and season with a pinch of salt (1 pinch).
Carefully cut the finished potatoes (2) lengthwise and serve with a generous dollop of your herb quark (125 g).
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