Jacket Potatoes with Three Dips

No matter how you try to cook tasty potatoes in their skins, everything will not be right without a double boiler. Only steamed will it be moderately soft, moderately dry, neat and beautiful. It will be a kind of frame for deep-pictures of salmon and onions, sour cream and cucumber. All you have to do is to dispose of this palette for the joy of your neighbors.

Ingredients

• 750-800 g small potatoes
• 150 g soft goat cheese
• 100 g smoked salmon
• 100 g sour cream
• medium bunch of dill
• 2 green onion feathers
• salt, freshly ground black pepper
• 250 g fat-free cottage cheese
• 100 g fresh curd cheese
• 2 medium pickled cucumbers
• half a sweet red onion
• a few sprigs of cilantro, parsley, mint, thyme
• salt, freshly ground black pepper
• 2 multi-colored sweet peppers
• 150 g fat-free soft cottage cheese
• 100 g butter
• 2 tbsp. l. natural yoghurt
• 7-10 chives
• a few sprigs of dill
• 1 tsp mustard
• salt, freshly ground pepper mixture

Directions

1. Wash the potatoes thoroughly with a brush and place in a double boiler.
2. Cook for 45 minutes. with intense heating.
3. Dip with pepper and onion
4. Toss the softened butter, mustard, cottage cheese, and yogurt in a bowl until smooth.
5. Cut the bell peppers in half lengthwise, remove the seeds, cut the pulp into small cubes. Chop the chives and dill.
6. Add vegetables and herbs to the butter-curd mixture, salt, season with the three-pepper mixture and stir gently.
7. Dip of curd cheese and pickled cucumber
8. Cut the onion and cucumbers into small cubes, separate the leaves of herbs from the stems and finely chop.
9. Stir in cottage cheese, curd cheese, cucumbers, onions and herbs, season with pepper, salt.
10. Goat cheese and smoked salmon dip
11. Remove the bones from the salmon and chop it into small cubes, chop the dill and green onions.
12. Stir goat cheese and sour cream, add salmon and herbs, season with pepper and salt to taste.