Baked Potatoes with Sour Cream Dip

Preheat oven to 200 °C. Clean the potatoes thoroughly and wrap them individually in aluminum foil (shiny side in) and cook in the oven on the grill rack for 1 to 1 1/2 hours. Meanwhile, in a baking bowl, whisk the sour cream and yogurt until smooth, rinse and chop the parsley and chives, and season the dip and add the kitchen herbs. Remove the foils from the heat and score them crosswise at the top, pressing them together so they pop open. Place a tiny bit of sour cream dip on each of the peanut apples. Offer the remaining dip in a dessert bowl to go with it. Serve with a mixed leaf salad to taste.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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