German Cuisine
Baked Potato with Herbed Quark Cream
A staple of German everyday dining that effortlessly transitions from a comforting side dish to a standalone satisfying dinner. Whole russet-style potatoes are baked in jackets until fluffy and tender inside, then loaded with a smooth, tangy quark-and-sour-cream mixture packed with fresh chives and parsley.
Dishday
Recipe overview
- Total time
- 60 min
- Prep
- 10 min
- Cooking
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 290 kcal
- Protein
- 11 g
- Fat
- 10 g
- Carbs
- 39 g
- Fiber
- 4 g
Step by step
Method
- 01
Scrub the potatoes thoroughly with a brush to clean the skins…
Scrub the potatoes thoroughly with a brush to clean the skins completely. Pat dry and pierce each potato several times with a fork.
- 02
Rub each potato with a drop of vegetable oil and a pinch of s…
Rub each potato with a drop of vegetable oil and a pinch of salt to improve the skin texture, then wrap tightly in aluminum foil sheets.
- 03
Preheat your oven to 200°C
Preheat your oven to 200°C. Place the wrapped potatoes on a baking tray and bake for 45-50 minutes until completely tender when pierced with a knife.
- 04
While the potatoes are baking, wash and dry the fresh chives…
While the potatoes are baking, wash and dry the fresh chives and parsley thoroughly, then mince them very finely, discarding any woody stems.
- 05
In a bowl, combine the soft quark or cottage cheese with the…
In a bowl, combine the soft quark or cottage cheese with the sour cream. Whisk vigorously until the base is perfectly smooth and creamy.
- 06
Stir the minced herbs, remaining salt, and black pepper into…
Stir the minced herbs, remaining salt, and black pepper into the cream. Mix well to distribute the herbs and let the flavors meld for 10 minutes in the fridge.
Dishday
Useful advice
Cooking tip
To ensure the potatoes cook evenly and quickly, choose uniform medium-to-large sizes and prick them with a fork a few times before wrapping.
How to serve
Serve steaming hot directly in the foil: slice a cross on top, squeeze the sides to pop the flesh open, and place a heavy dollop of the herbed cream in the center.
How to store
The herb cream can be stored in the fridge for up to 2 days. The potatoes are best enjoyed straight from the oven, as they lose their fluffy texture when cold.
Note
This classic sauce is known in Germany as 'Kräuterquark'. For an extra pop of flavor, you can add a small splash of lemon juice or finely minced gherkins.
