Baked potatoes with quark and dill for a simple autumn supper
Make baked potatoes with a cool quark and dill topping: quantities for four, doneness checks and tips for adjusting the filling.
A simple potato can anchor an autumn supper while the topping stays fresh and cool. In this recipe the potatoes bake whole, with quark and dill added just before serving. The result combines a soft centre, a dry skin and a topping you can adjust to the texture of your quark.
In an Estonian shop, look for plain, unsweetened kohupiim rather than a sweet dessert cream. This home-style recipe makes four moderate portions. Baking times are approximate: check the potatoes themselves before serving.
Ingredients and preparation
Use four similar-sized potatoes of about 220–250 g each, 300 g plain quark, 80 g sour cream, a small bunch of dill, one tablespoon of cooking oil, and salt and black pepper to taste. Cucumber and spring onion work alongside. Garlic is optional; start with half a small clove if you want it.
Heat the oven to 200 °C using conventional top-and-bottom heat. Wash the potatoes, dry them thoroughly and prick the skins in several places with a fork. Rub with a thin layer of oil and a little salt. Place on a baking tray with space between them. There is no need to wrap them in foil for this version.
Bake until the centres are soft
Start checking after about 55 minutes. Larger potatoes may need 70 minutes or longer. A thin knife should slide into the centre without firm resistance. If the skin has dried but the centre is hard, continue cooking: the surface colour cannot confirm internal doneness.
If your potatoes differ in size, remove the smaller ones as they become ready. Adding topping cannot rescue an underbaked centre. Return any firm potato to the oven and use the extra time to finish the filling.
Adjust the topping gradually
Break up the quark with a fork and add only half the sour cream initially. Stir in finely chopped dill, pepper and a little salt. Add the remaining sour cream gradually. The mixture should sit on a spoon but spread easily, rather than run across the plate.
Moist quark may not need all the sour cream. For a smoother texture, work the mixture more thoroughly with the fork; a blender is optional. Taste before adding garlic so it does not overwhelm the dill. Keep the dairy topping refrigerated until serving.
Assemble just before eating
Carefully cut lengthways into each hot potato without cutting all the way through. Open the cut, loosen the middle with a fork and spoon the quark mixture over it. Serve cucumber and spring onion separately so cucumber juice does not thin the topping in advance.
If people eat at different times, keep the components separate and follow the dairy products’ storage instructions. Do not rely on a hot potato to make a topping left warm for a long time safe to eat. Note the potato size and actual baking time in your own oven for next time. That record is more useful than expecting every potato to cook in exactly an hour.
Sources
Food Standards Agency — Chilling food — dairy storage; checked 25 October 2026. The recipe was independently written.