|300 g||Floury boiling potatoes|
|200 g||Sour cream|
|1 tbsp||Fresh cress|
|Pepper from the mill|
Foil potatoes with Sour Cream go very well as a side dish with short roasted or grilled meat and poultry. You can serve foil potatoes with sour cream or together with a fresh salad as a low-calorie vegetarian main course. The special thing about foil potatoes is that they taste very aromatic because they are not boiled in water. It is best to use potatoes as large as possible, as shown in the picture above. They should have about the same weight so that they cook at the same time. Preheat the oven to 225°. Rinse flour-boiling potatoes under running water, dry and wrap firmly in greased aluminium foil. Place the potatoes on a baking tray and, depending on their size, bake for approx. 50 minutes on the middle shelf. It is best to check with a small vegetable knife whether the foil potatoes are cooked. To do this, prick the blade into the thickest part of the foil potatoes. If the blade simply slides into the middle of the potatoes, they are cooked. Meanwhile, pour the sour cream into a bowl. Put aside two small bunches of cress for decoration. Pluck the remaining cress finely and mix into the sour cream. The cress tastes similar to mustard or radish and also gives the sour cream a slight spiciness. Season the sour cream with pepper from the mill and possibly a little salt. Unroll up to half of the cooked potatoes from the aluminium foil and break them slightly with a fork and season with salt as desired. Fill the potatoes with sour cream and sprinkle with the cress.