Decorated Birthday Potatoes

Preparation/cooking time: ca. 35m + Bake: ca. 15m

For 8 pieces

Nutritional Information

Contains 195 Kcal


  • 8 waxy potatoes boiled in their skins, approx. 100 g each, freshly boiled
  • 16 Cipollata sausage
  • 32 toothpicks
  • a little stuffed olives, cut into thin slices
  • a little cloves
  • 1 horn pepper, Pro Specie Rara, cut into rings, insides removed
  • 4 bay leaves, cut across in half
  • 250 g low-fat quark
  • 60 g cress
  • 1 dl ketchup
  • 1 tomatoes, cut into small cubes
  • 3 tbsp. chives, finely chopped
  • 0.25 tsp. salt
  • a little pepper

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  • Peel the potatoes. Place 1 cipollata half on each toothpick, face down. Place 4 on the end of each potato as legs/feet, so that the potatoes are able to 'stand'. Using cloves, stick the olive slices into the potatoes to form 'eyes'. Place 1 horn chilli ring on the head end of each potato. For the tongue, cut into the potatoes with a knife and insert 1/2 a bay leaf into each incision. Place the potatoes on an oven tray lined with baking paper.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the potatoes, arrange on plates, garnish with cress.
  • Combine the quark and ketchup. Stir in the tomatoes and chives, season. Serve the sauce with the warm potatoes.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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