German Baked Potatoes with Quark and Herbs (Ofenkartoffeln) Recipe
Large baked potatoes with creamy quark and fresh herbs are a very popular home-style meal in Germany, especially when you don’t feel like spending a long time at the stove. The dish is a bit like Polish potatoes with gzik, but served as small “boats” filled with the topping. It’s perfect for a weeknight after work – the oven does most of the job and you only need to mix the quark with the add-ins.
This dish is a German comfort-food classic that’s both simple and satisfying. It turns basic potatoes and quark into a complete meal with lots of fresh herbs and a creamy, tangy filling.
Chef's tips
Choose floury or all-purpose potatoes so the inside becomes fluffy when baked. Don’t skip the resting time after baking – it makes the potatoes easier to handle and helps the filling stay in place. Adjust the amount of garlic to your taste; even half a clove can be enough if it’s very strong.
How to serve
Serve as a main vegetarian dish or as a hearty side to grilled fish or meat. It’s also great for casual dinners with friends – set out bowls of quark, herbs and extras so everyone can fill their own potatoes.
Ingredients
- potatoes large - 4 pieces
- quark semi-fat or full-fat - 250 g
- sour cream 18% or 22% - 80 g
- chives bunch, finely chopped - 10 g
- parsley finely chopped - 5 g
- garlic pressed through a garlic press - 1 clove
- vegetable oil for brushing the potatoes - 1 tablespoon
- salt for the potatoes and the quark
- black pepper freshly ground
- chives extra for sprinkling - 5 g
Preparation
- Preheat the oven to 200°C (top and bottom heat). Scrub the potatoes thoroughly under running water using a brush and do not peel them.
- Pat the potatoes dry, prick them in several places with a fork, brush lightly with oil and sprinkle with salt. Place on a baking tray lined with baking paper.
- Bake the potatoes for about 55–60 minutes. After this time the skin should be slightly wrinkled and the inside soft – check by inserting a fork into the thickest part; it should slide in without resistance.
- While the potatoes are baking, prepare the filling: put the quark into a bowl, add the sour cream, pressed garlic, chopped chives and parsley. Mash everything with a fork until the mixture is creamy but still has small curds.
- Season the quark mixture with salt and pepper, taste and add more sour cream if you want a creamier consistency.
- Remove the baked potatoes from the oven and let them cool slightly for 3–5 minutes. Cut each potato lengthwise in a cross shape without cutting all the way through, then gently squeeze the sides so the centre opens up.
- Spoon a generous portion of the quark mixture into the hot potatoes, sprinkle with extra chives and serve immediately.
Storage
Store leftover baked potatoes and quark mixture separately in the fridge for up to 2 days. Reheat the potatoes in the oven or microwave until hot, then fill with the cold or slightly warmed quark just before serving.
