← All recipes

🍽️ Baked Potatoes with Fresh Quark-Ricotta Cream

413 kcal · 30 min · 4 servings

Baked Potatoes with Fresh Quark-Ricotta Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly with a brush under running water.
  2. 2. Place the potatoes in a pot and cover them with a small amount of water.
  3. 3. Season the water generously with salt.
  4. 4. Cover the pot and cook the potatoes until tender over medium heat for about 25 minutes.
  5. 5. Add a little more water if necessary to prevent the potatoes from burning.
  6. 6. By the end of the cooking time, the water should have almost completely evaporated.
  7. 7. Leave the potatoes in the pot until a fine layer of salt has formed on the skin.
  8. 8. Crumble the ricotta into a mixing bowl using your fingers.
  9. 9. Add the lemon juice and the cream.
  10. 10. Whisk the mixture with a hand mixer until it is creamy.
  11. 11. Stir the quark into the ricotta cream.
  12. 12. Season the cream with salt and pepper to taste.
  13. 13. Clean the spring onions and wash them.
  14. 14. Finely chop the white parts of the spring onions.
  15. 15. Cut the green parts of the spring onions into fine rings.
  16. 16. Sort through the arugula and wash it.
  17. 17. Spin the arugula dry.
  18. 18. Finely chop half of the arugula leaves.
  19. 19. Stir the chopped arugula leaves and the spring onion pieces into the quark-ricotta mixture.
  20. 20. Taste the cream one last time and adjust the seasoning.
  21. 21. Tear the remaining arugula leaves into small pieces.
  22. 22. Arrange the arugula pieces on top of the finished cream as a garnish.

Nutrition per serving