Baked Potato

with yoghurt dip

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Ingredients

1 large	potato
125 g	yoghurt
1 tbsp	crème fraîche
1 tsp	mustard
2 tbsp	parsley, chopped
¹/₂ bunch(es)	chives, chopped
some	salt and freshly ground black pepper
3 leaves	lettuce

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a

Cook the potato in salted water for 20 minutes. Preheat the oven to 175°C. Drain the potato and wrap with aluminium foil. Bake for 20-30 minutes.

Mix together the yoghurt, crème fraîche, mustard and herbs. Season to taste with salt and pepper.

Arrange lettuce leaves on a plate and top with the potato. Serve with the dip.