Recipes · Main dishes

Baked Potatoes with Herb Quark

Name: Baked Potatoes with Herb Quark
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4 servings
Ingredients: 4 russet potatoes large, starchy variety, about 10 1/2 oz (300 g) each; 2 tbsp olive oil; 1 tsp coarse sea salt; 500 g (1.1 lb) quark or thick plain Greek yogurt; 3 tbsp milk; 1 bunch chives cut into fine rings; 0.5 bunch flat-leaf parsley finely chopped; 1 clove garlic finely grated; 1 tbsp lemon juice; salt to taste; black pepper to taste

AI-written · not yet kitchen-tested

Starchy potatoes such as russets bake up fluffy inside, while waxy ones stay firmer and moister. Bake them bare instead of wrapping them in foil, which traps steam and turns the skin soft instead of crisp.

Serves 4
Prep 15 min
Cook 65 min
Total 80 min
easy

Baked Potatoes with Herb Quark — AI-generated image

This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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4 russet potatoes large, starchy variety, about 10 1/2 oz (300 g) each
2 tbsp olive oil
1 tsp coarse sea salt
500 g (1.1 lb) quark or thick plain Greek yogurt
3 tbsp milk
1 bunch chives cut into fine rings
0.5 bunch flat-leaf parsley finely chopped
1 clove garlic finely grated
1 tbsp lemon juice
salt to taste
black pepper to taste

Method

Heat the oven to 400 °F (200 °C) conventional, or 350 °F (180 °C) convection. Set a rack in the middle and slide a baking sheet, about 16 × 14 inches (40 × 35 cm) and lined with parchment paper, onto the lowest rack to catch any drips.
Scrub the potatoes well under running water and rub them completely dry with a kitchen towel. Prick each one 5 or 6 times all over with a fork.
Rub the potatoes with the oil and sprinkle them with the coarse salt. Set them directly on the oven rack and bake for 60 to 70 minutes, turning them once halfway through.
Rinse the chives and parsley, shake them dry and chop them finely. Stir the quark, milk, lemon juice and garlic until smooth, fold in the herbs and season with salt and pepper. Chill until serving.
The potatoes are done when a wooden skewer or a thin knife slides to the center without resistance and the skin looks crisp and slightly wrinkled. Add another 10 minutes for very large potatoes.
Cut a deep slit lengthwise into each potato, hold the ends with a kitchen towel and squeeze them together so the potato opens up. Spoon the herb quark into the opening and serve right away.

Tip: Smaller potatoes finish sooner. Sort them by size and test the smallest ones with a skewer after 45 minutes.

Tip: The quark tastes better after resting for 15 minutes, so stir it together before the potatoes come out of the oven.