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🍽️ Oven-baked Potatoes with Mushrooms

563 kcal · 30 min · 4 servings

Ingredients

• 1.6 kg potatoes
• salt
• pepper (from the mill)
• 4 tbsp oil
• 12 mushrooms
• 100 g arugula
• 500 g quark
• 150 g whole milk yogurt
• 2 tbsp basil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cut each potato in half.
3. 3. Brush a baking tray with two tablespoons of oil.
4. 4. Season the cut surfaces of the potatoes with salt and pepper.
5. 5. Place the potato halves on the tray with the cut side facing down.
6. 6. Preheat the oven to 200 degrees.
7. 7. Slide the tray onto the second rack from the bottom.
8. 8. Bake the potatoes for about 30 minutes.
9. 9. Wash the mushrooms under running water.
10. 10. Remove the tough stem ends of the mushrooms.
11. 11. Take the baking tray out of the oven after 30 minutes.
12. 12. Distribute the mushrooms between the potato halves.
13. 13. Season the mushrooms with salt and pepper as well.
14. 14. Brush the mushrooms with the remaining oil.
15. 15. Put the tray back into the oven.
16. 16. Bake the dish for another 20 minutes.
17. 17. Wash the arugula under cold water.
18. 18. Remove any wilted or brown leaves from the arugula.
19. 19. Set aside some nice arugula leaves for decoration.
20. 20. Finely chop the remaining arugula.
21. 21. Mix quark, yogurt, the chopped arugula, and basil in a bowl.
22. 22. Season the quark mixture with salt and pepper to taste.
23. 23. Take the baking tray out of the oven.
24. 24. Divide the potatoes and mushrooms among several plates.
25. 25. Add a spoonful of arugula quark to each plate.
26. 26. Garnish the dishes with the reserved arugula leaves.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 563
• Protein: 28 g · Fett/Fat: 18 g · Carbs: 68 g