Foil potatoes with fresh cheese go very well as a light side dish with short roasted meat, poultry or grilled meats. It is best to use a semi-solid cooking variety of potatoes. For foil potatoes, the potatoes should be as large as possible so that they cook at the same time. Brush potatoes well under running water and drain. If you get new potatoes, the thin skin can be eaten later. Cut the aluminium foil into three pieces so that they are slightly larger than the potatoes. Wrap the potatoes firmly in the aluminium foil and put them directly into the embers of the fireplace, charcoal grill or campfire. Depending on the variety and size, the foil potatoes need about 30 minutes cooking time in the embers. The foils potatoes in between best once with the grill tongs turn. For the filling, pour the fresh cheese into a small bowl and stir until smooth with a whisk. Chop fresh seasonal herbs such as parsley, chives, cress, bear's garlic or basil as finely as possible and stir into the fresh cheese. Fresh cheese with freshly ground pepper, salt and pressed garlic spicy season. Remove the potatoes from the embers using a grill tong. Carefully open the aluminium foil and unwind downwards, as shown in the picture above. Use a fork to prick the potatoes in the middle and break them apart easily. Fill potatoes with fresh cheese. Salt the potatoes lightly and serve as hot as possible. If you like, you can also decorate the potatoes with fresh cheese and fresh herbs.