Baked potato with herb yogurt

For 1 person
  • 1 large potato (approx. 200 g)
  • 1 small bunch of mixed herbs (e. B. dill, chives, sorrel)
  • 1 EL Crème fraîche
  • 125 g whole milk yoghurt
  • 1 TL Mustard
  • Salt
  • black pepper
  • some leaves lettuce
  • aluminum foil
50 minutes
light
1.
Wash the potato thoroughly. Cook in boiling water for about 20 minutes. Take out, wrap in aluminum foil. Cook in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for another 20-30 minutes.
2.
Wash the herbs, pat dry, put some dill aside for garnish. Finely chop the rest. Cut the sorrel into fine strips. Cut the chives into rolls. Set aside some sorrel and chives.
3.
Mix together the crème fraîche, yogurt and mustard. Stir in herbs. Season to taste with salt and pepper. Clean, wash and drain the lettuce. Wrap the potato out of the foil, cut it lengthways and push it apart a little.
4.
Fill with about 3/4 of the herb sauce. Serve with salad. Drizzle the rest of the sauce on the salad. Sprinkle with the herbs that have been set aside.
1 person approx.:
  • 300 kcal
  • 1260 kJ
  • 10 g protein
  • 11 g fat
  • 37 g carbohydrates

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