4 large potatoes, scrubbed
2 tbsp (30 ml) chopped fresh mixed herbs, such as chives, parsley, marjoram and basil
3 spring onions, trimmed and chopped
4 oz (100 g) natural Quark
2 tomatoes, finely chopped
salt and pepper, to taste
2 oz (50 g) low-fat Cheddar cheese, grated
extra fresh herb sprigs and tomato slices, to garnish
2 tbsp (30 ml) chopped fresh mixed herbs, such as chives, parsley, marjoram and basil
3 spring onions, trimmed and chopped
4 oz (100 g) natural Quark
2 tomatoes, finely chopped
salt and pepper, to taste
2 oz (50 g) low-fat Cheddar cheese, grated
extra fresh herb sprigs and tomato slices, to garnish
method
1. Prick the potatoes all over with a fork. Bake at 200°C (400°F) mark 6 for 50-60 minutes, until tender
2. Cut a thin slice horizontally from the top of each potato, then carefully scoop out most of the potato into a bowl, leaving shells about 0.5cm (1/2 inch) thick.
3. Mix the potato with the herbs, onions, Quark, chopped tomatoes and seasoning. Spoon the mixture back into the potato shells and place in a shallow ovenproof dish.
4. Sprinkle the filling with the grated cheese and return to the oven to bake for 25 minutes, until lightly golden.
5. Garnish each potato and serve at once.
2. Cut a thin slice horizontally from the top of each potato, then carefully scoop out most of the potato into a bowl, leaving shells about 0.5cm (1/2 inch) thick.
3. Mix the potato with the herbs, onions, Quark, chopped tomatoes and seasoning. Spoon the mixture back into the potato shells and place in a shallow ovenproof dish.
4. Sprinkle the filling with the grated cheese and return to the oven to bake for 25 minutes, until lightly golden.
5. Garnish each potato and serve at once.
serving amount
serves 4
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