Foil Potatoes with Curd Cheese-Ham-Herb Filling

For the baked potatoes, wrap the potatoes in aluminum foil and roast in the hot grill ash or in the preheated oven at 220 °C until soft (approx. 35 minutes).

Meanwhile, mix the curd cheese with the sour cream, add salt and pepper. Cut the ham into strips. Pluck the parsley and marjoram leaves from the stems and chop finely. Cut the chives into fine rolls.

Unwrap the potatoes from the foil and cut lengthwise. Unfold. Fill the crevices generously with the curd mixture and sprinkle with the strips of ham. Now add the herbs and serve the potatoes hot.

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