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Baked potato with creme fraiche

Baked potato with creme fraiche

Preparation time:
100 min
Difficulty level:

Nutritional values:

37 g
7 g
11 g


Olive oilOlive oil ½ Tablespoon
Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Pepper (black)Pepper (black) 2 Pinch(s)
Chives (fresh)Chives (fresh) 1 Tablespoon
Creme fraiche (30% fat)Creme fraiche (30% fat) 20 g
Sour cream (10% fat)Sour cream (10% fat) 25 g
Lemon juiceLemon juice ½ Tablespoon
Potato (floury, fresh)Potato (floury, fresh)3 (240 g)


Step 1:
Preheat oven to 180°C hot air. Thoroughly wash the potato, brush and dry as necessary. Pierce potato several times with a fork so that it does not burst in the oven.
Step 2:
Now brush the outside of the potato with olive oil. Now wrap the potato in a sheet of aluminum foil and close the ends well. Now cook the aluminum potato on the middle shelf in the preheated oven for about 60-90min (the cooking time varies depending on the oven and the type of potato).
Step 3:
In the meantime, for the filling, mix the crème fraîche with the sour cream and the lemon juice. Season the filling with salt and pepper to taste.
Step 4:
Chives wash and chop into fine rolls. Remove the cooked potato from the oven, arrange it with the foil on a plate. Carefully open the foil at the top and cut the potato lengthwise and press it apart a bit. Now fill the potato with the filling and top with chive rolls. Enjoy warm.

Macronutrient distribution:

The recipe Baked potato with creme fraiche is composed of the following macronutrients.

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Kitchen utensils needed:

Aluminum foil
Aluminum foil
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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