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🍽️ Baked Potatoes with Quark and Avocado Cream

462 kcal · 30 min · 4 servings

Ingredients

• 8 large floury potatoes
• 2 ripe avocados
• 4 tbsp sour cream
• 100 g quark
• 60 g Gorgonzola
• 0.5 lemon (juice)
• 50 g caviar
• 50 g red caviar (from sea hare)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius.
2. 2. Wash the potatoes with the skin and dry them.
3. 3. Place each potato on a piece of aluminum foil.
4. 4. Wrap the aluminum foil tightly around the potato.
5. 5. Place the wrapped potatoes on a baking rack.
6. 6. Bake the potatoes in the oven for 60 minutes.
7. 7. Halve the avocados and remove the pit.
8. 8. Remove the skin of the avocados.
9. 9. Puree the flesh of the avocados.
10. 10. Stir Creme Fraiche and quark until smooth.
11. 11. Mix the Gorgonzola thoroughly into the quark mixture.
12. 12. Fold the avocado puree into the cheese cream.
13. 13. Season the cream with lemon juice to taste.
14. 14. Take the potatoes out of the oven.
15. 15. Open the aluminum foil around the potatoes.
16. 16. Cut the potatoes in a cross shape.
17. 17. Press the potatoes apart.
18. 18. Fill the avocado-quark mixture into the indentation of the potato.
19. 19. Garnish the potatoes with salmon roe.

Nutrition per serving

• kcal: 462
• Protein: 18 g · Fett/Fat: 26 g · Carbs: 37 g