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🍽️ Baked potatoes stuffed with spring onion quark and tomatoes

345 kcal · 30 min · 4 servings

Ingredients

• 8 firm-cooking potatoes
• 500 g quark
• 2 tbsp lemon juice
• 4 spring onions
• salt
• pepper (freshly ground)
• 0.5 tsp nutmeg (freshly grated)
• 1 tbsp olive oil (cold pressed)
• 2 boxes garden cress
• 8 small tomatoes

Instructions

1. 1. Wash the potatoes thoroughly and scrub them clean.
2. 2. Bring plenty of water to a boil and add some salt.
3. 3. Place the unpeeled potatoes into the boiling salted water.
4. 4. Cook the potatoes for about 35 minutes until they are tender.
5. 5. Cut off the green tips of the spring onions and discard them.
6. 6. Wash the spring onions and chop them finely.
7. 7. Put the quark into a bowl.
8. 8. Stir the chopped spring onions into the quark.
9. 9. Add the lemon juice and the oil to the quark mixture.
10. 10. Season the mixture with salt, pepper, and grated nutmeg.
11. 11. Mix everything well and taste the filling.
12. 12. Wash the tomatoes thoroughly.
13. 13. Slice the tomatoes into thick slices.
14. 14. Take the cooked potatoes out of the water and drain them.
15. 15. Peel the warm potatoes carefully.
16. 16. Place the peeled potatoes onto the plates.
17. 17. Flatten the potatoes slightly using two forks.
18. 18. Fill the flattened potatoes with the spring onion quark mixture.
19. 19. Place the tomato slices next to the stuffed potatoes.
20. 20. Sprinkle the dish generously with fresh cress.
21. 21. Serve the potatoes immediately while warm.

Nutrition per serving

• kcal: 345
• Protein: 22 g · Fett/Fat: 9 g · Carbs: 41 g