Baked Potatoes with Different Sauces recipe

Ingredientsfor

Ingredients: 2 kilograms new potatoes

For the quark cream: 250 grams Quark; 50 grams Sour cream; salt (and pepper)

For the tomatoes: 300 grams Tomatoes; 2 Tbsps Chives; cayenne pepper

For the eggs: 2 hardboiled eggs; 2 Tbsps chopped parsley

For the horseradish: freshly grated Horseradish

For the pickles: 1 chopped onion; 4 medium-sized Pickled cucumbers

For the mustard: 1 tsp medium hot Mustard; 1 tsp coarsely ground mustard powder

How healthy are the main ingredients?

potato Tomato Sour cream Chives parsley Mustard

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Preparation

Preheat the oven to 200°C (approximately 390°F). Scrub the potatoes thoroughly and prick all over with a fork. Wrap in aluminum foil and bake in the oven until knife-tender, about 1 hour.

For the quark cream:

In a bowl, stir the quark with the creme fraiche until smooth. Season with salt and pepper to taste.

For the tomatoes:

Dice the tomatoes. In a bowl, stir 2 tablespoons of the chives into the quark cream along with the tomatoes. Season with cayenne to taste.

For the eggs:

Cube the hard-boiled eggs. Stir into the quark cream along with the parsley.

For the horseradish:

Stir the horseradish into the quark cream.

10.

For the pickles:

11.

Peel and chop 1 onion. Finely chop 4 gherkins. Stir the onion and gherkins into the quark cream mixture.

12.

For the mustard:

13.

Stir the medium hot mustard and ground mustard into the quark cream mixture.

Calorie	260 cal.	(12 %)
Protein	11 g	(11 %)
Fat	4 g	(3 %)
Carbohydrates	42 g	(28 %)
Sugar added	0 g	(0 %)
Roughage	4.1 g	(14 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Baked Potatoes with Different Sauces