Baked Potatoes with Cottage Cheese

Brush 6 pieces of aluminum foil on one side with oil, sprinkle with salt and pepper and wrap the potatoes in it.

Pre-bake on a baking tray in the oven at 250 degrees (convection oven: 225 degrees – gas: level 5) on the 2nd rack from the bottom for 1 hour, then place directly in the embers of the grill for another 20 min.

For the filling, clean, rinse and cut the radishes into strips. Cut the chives into rolls.

Mix cottage cheese and crème fraîche, add radishes and chives. Season generously with salt and freshly ground pepper. Cut open the potatoes and fill in the cottage cheese.

Our tip: Fresh chives are much more aromatic than dried ones!

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