RECIPES

Baked potato filled with horseradish sour cream and shrimp salad

PREPARATION TIME
40 MINUTES

PORTIONS
4

POTATO INGREDIENTS

4 baked potatoes, 300 g each
Sour cream:
1 lemon, untreated
1 bunch tarragon
250 g each cream yogurt and sour cream, alternatively sour cream
80 g KOCH'S cream horseradish
Sugar
Salt

INGREDIENTS SALAD

100 g small cherry tomatoes
1 ripe avocado, preferably the "HASS" variety
250 g cooked shrimps, preferably organic
Black pepper, freshly ground

POTATO INGREDIENTS

4 baked potatoes, 300 g each
Sour cream:
1 lemon, untreated
1 bunch tarragon
250 g each cream yogurt and sour cream, alternatively sour cream
80 g KOCH'S cream horseradish
Sugar
Salt

INGREDIENTS SALAD

100 g small cherry tomatoes
1 ripe avocado, preferably the "HASS" variety
250 g cooked shrimps, preferably organic
Black pepper, freshly ground

PREPARATION

Preheat the oven to 200°C (185°C fan oven).

Wash the potatoes, prick them several times with a fork and wrap them in moistened "1for4 baking paper" ("1for4 baking paper" is available from the company "Compstella", for example, alternatively: aluminum foil). Cook the potatoes on the rack in the oven on the middle shelf for 50-60 minutes (check for doneness!).

Meanwhile, for the sour cream, wash the lemon in hot water, then dry: finely grate the zest and squeeze out the juice. Pluck the tarragon - except for a few tips - from the stalks and chop finely, then mix with the yoghurt, sour cream, lemon zest and horseradish and season with lemon juice, sugar and salt.

For the salad, rinse the cherry tomatoes in cold water and halve or quarter. Remove the skin and stone from the avocado and cut into small pieces. Briefly rinse the shrimps in cold water and dry, then mix together with the cherry tomatoes and avocado and season with lemon juice, pepper and salt.

Remove the paper or aluminum from the baked potato, open and serve with the sour cream and salad. Garnish with the remaining tarragon, if desired.