🍽️ Boiled Potatoes with Fresh Herb Quark Dip

Name: Boiled Potatoes with Fresh Herb Quark Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large, waxy potatoes (approx. 200 g each); salt; 250 g low-fat quark; 150 g crème fraîche; 3 tbsp freshly chopped herbs (e.g., parsley, chives, basil, dill, thyme, etc.); 1 tbsp roasted sunflower seeds; pepper (from the mill); 1 dash lemon juice

242 kcal · 30 min · 4 servings

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Ingredients

4 large, waxy potatoes (approx. 200 g each)
salt
250 g low-fat quark
150 g crème fraîche
3 tbsp freshly chopped herbs (e.g., parsley, chives, basil, dill, thyme, etc.)
1 tbsp roasted sunflower seeds
pepper (from the mill)
1 dash lemon juice

Instructions

1. Wash the potatoes thoroughly under running water.
2. Bring a large pot of water and salt to a boil.
3. Add the potatoes to the boiling salted water.
4. Cook the potatoes for 25 to 30 minutes until they are tender.
5. Stir the quark in a separate bowl with the crème fraîche.
6. Fold the finely chopped herbs into the quark mixture.
7. Toast the sunflower seeds briefly in a pan until fragrant.
8. Mix the toasted sunflower seeds with the herb quark.
9. Season the quark cream with salt, pepper, and a squeeze of lemon juice.
10. Drain the cooking water from the potatoes.
11. Let the potatoes steam covered in the pot for a short moment.
12. Gently press the potatoes with your thumbs to open them up.
13. Fill the herb quark cream into the opened potatoes.
14. Serve the stuffed potatoes with fresh salad as desired.

Nutrition per serving

kcal: 242
Protein: 12 g · Fett/Fat: 11 g · Carbs: 22 g