Baked Potato with Swiss Chard

Ingredients

• 500 g large potatoes (2 large potatoes)
• 400 g Swiss chard (preferably leaf chard)
• 20 g raisins (1 tbsp)
• 30 g raw almond kernels (1 tbsp)
• 150 g Yogurt (1.5% fat)
• 1 tsp flour
• 100 ml classic vegetable broth
• 0.1 g saffron strands (1 small tin)
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• ground cumin

Instructions

1. 1.

   Brush potatoes under running water, pat dry, and prick the skins several times with a sharp knife. Bake in a preheated oven at 200 °C (170 °C fan, gas level 3) on the middle rack for 45 minutes.

2. 2.

   Meanwhile wash the Swiss chard thoroughly, drain, and trim. Slice leaves and stems into thin strips. Soak raisins in about 50 ml lukewarm water in a small bowl. Roughly chop almonds.

3. 3.

   Whisk yogurt with flour until smooth in a small bowl. Warm the broth and stir in saffron strands.

4. 4.

   Heat oil in a large non-stick pan. Sauté chard for 2–3 minutes. Add saffron broth, cover, and cook over medium heat for 6–8 minutes.

5. 5.

   Move chard to one side of the pan. Stir the yogurt‑flour mixture into the broth, mix well, and bring back to a boil.

6. 6.

   Add raisins and almonds. Season with salt, pepper, and cumin.

7. 7.

   Halve the potatoes and season with salt. Serve topped with the chard mixture.