Baked Potato Boat with Herb-Quark Dip
Rinse the potatoes and cut the upper quarter off. Peel the upper quarter and dice. Scoop the middle of the rest of the potato with a melon ballers, leaving 1/2 cm (approximately 1/4 inch) around the sides. Rinse the rosemary and shake dry. Pluck the needles, chop, and sprinkle in the potatoes. Cut 1 slice of ham into very thin strips.
Rinse the lettuce heart and also cut into fine strips. Heat 1 tablespoon of olive oil in a pan, and lightly fry the bacon. Mix together the ham, bacon, lettuce, diced potato, and garlic. Season with vinegar and fill the hollowed out potatoes.
Mix the quark with the milk until creamy. Fold in the watercress and salt. Cut the remaining slice of ham into quarters and then cut the quarters into three strips, diagonally. Insert wooden skewers through the strips of ham and stand in the potato.
To serve: Serve potato boats on a plate with the herb-quark dip.