Foil-Wrapped Potato with Vegetable Quark Dip

Ingredients

• 250 g large potatoes (4 large potatoes)
• 1 tsp oil
• 1 Carrot
• 2 Spring Onions
• 1 bunch chives
• 4 tbsp sesame seeds
• 500 g quark (20% fat)
• 4 tbsp buttermilk
• Salt
• Pepper

Instructions

1. 1.

   Brush potatoes thoroughly under running water. Pat dry. Brush 4 pieces of thin aluminum foil with oil. Wrap potatoes tightly in the foil. Place wrapped potatoes on the oven rack. Bake in a preheated oven at 225°C (gas: level 4-5, convection: 200°C) for about 1 hour.

2. 2.

   Peel and grate carrot finely. Clean, rinse, and finely chop spring onions. Rinse chives, dry, and cut into rings.

3. 3.

   Toast sesame seeds in a small pan and transfer to a plate. Mix quark with buttermilk and season with salt and pepper. Fold in grated carrot, chopped spring onions, and chives.

4. 4.

   Open foil, press potatoes apart, and serve with a dollop of vegetable quark dip. Offer extra dip on the side.