Baked Potatoes with Creamy Dip
Rinse and scrub potatoes thoroughly, pat dry and wrap in aluminum foil. Bake in a preheated oven at 180°C (approximately 350°F), about 1 hour.
Rinse, trim and finely chop scallions and cucumber. Rinse chervil, shake dry and chop leaves. Mash pickled pepper. Mix quark with scallions, cucumber, chervil and pickled pepper. Season with salt and pepper. Add milk and mix until creamy. Remove potatoes from the oven and serve with the dip.