Potatoes with Salad and Quark

Ingredients

• 8 medium-sized firm‑cooking potatoes
• 250 g quark
• 2 tbsp crème fraîche
• Pepper (freshly ground)
• Salt
• 3 tbsp mixed finely chopped herbs (parsley, basil, dill… )
• fresh salad leaves (as desired)
• 8 small tomatoes

Instructions

1. 1.

   Wash and dry the potatoes, then wrap them in grill‑aluminum foil. Bake in a preheated oven at 170 °C for about 40–45 minutes. Meanwhile, mix quark, crème fraîche, salt, herbs, and pepper, and let it rest.

2. 2.

   Rinse and pat dry the salad leaves. Wash and halve the tomatoes. Remove the cooked potatoes from the foil and make shallow cross‑cut slits on one side of each potato. Spoon about 1 heaped tablespoon of herb quark onto each slit. Arrange the salad leaves and tomato halves in small porcelain bowls, place the stuffed potatoes on top, sprinkle with a little more salt and pepper, and serve immediately.