Oven Baked Potato with Horseradish-Herb Quark Sauce

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I LOVE QUARK! I think about every German I know does. If you’re currently still unfamiliar with this high-protein, delightful German dairy product, you MUST try it. It’s great on its own, with some fresh fruit and granola, with herbs mixed in on a rustic slice of bread, in cheesecake (you gotta try this German pumpkin cheesecake!), AND last but not least on a baked potato!

Today’s recipe is not difficult by any means, it’s simply a way to reframe your baked potato and appreciate it in a different context: the German Quark kind of context. 😉 To make the quark sauce a bit more interesting, I added in some horseradish and lots of fresh chives. Serve alongside a simple salad and voilà, you got yourself a light, end-of-summer, VEGETARIAN meal. It doesn’t always have to be meat, I promise.

German Baked Potato Meets Austrian Sparkle

I am not trying to overwhelm you with all the new things, but there is a good chance that you may have never had a Grüner Veltliner wine before. This particular Austrian classic by the sparkling wine producer Schlumberger was produced using the champagne method. It’s crisp, delicious, everything you need to refresh your palate in between bites of quark-dunked baked potato. Another MUST TRY! Complete this form on the distributor’s website to find out about availability in your area of the United States. Zum Wohl!

Ofenkartoffel German Baked Potato arranged with Horseradish Herb Quark and Tomato Arugula Salad

German “Americans” Up Next!

Yes, you read correctly! There is such a thing as “Amerikaner,” which are German baked pastries, traditionally glazed with lemon or chocolate glaze. Don’t miss out on this childhood favorite treat by subscribing to receive weekly emails with new recipes!   This recipe will hit the blog later this week (given baby doesn’t interrupt my schedule 😉 – she is due any day now!). Stay tuned and please also leave a comment below just to say hi or to recommend any recipes or give feedback!

Ingredients for 2 servings of Ofenkartoffeln with Quark Sauce:


  • 2 large russet potatoes
  • 8 oz (230 g) quark (I love the consistency of Vermont Creamery Quark – available at my local Whole Foods!)
  • 3.5 oz (100 g) light cream cheese
  • one handful of chives, cut into rings, plus more for garnish
  • 1 tsp horseradish
  • salt and pepper to taste

Simple Tomato Arugula Salad:

  • 2 ripe tomatoes, each cut into 8 wedges
  • 4 thinly sliced onions
  • 2 handfuls of argugula
  • aged balsamic vinegar
  • extra virgin olive oil
  • salt and pepper


  1. Preheat oven to 390 degrees Fahrenheit. Clean and rinse the potatoes, then wrap each in aluminum foil and bake for 90 minutes.
  2. In the meantime, whisk together the cream cheese, quark, chives and horseradish and season to taste with salt and pepper.
  3. In a bowl, combine tomatoes, arugula and onion, drizzle with oil and vinegar, season with salt and pepper and toss to combine.
  4. Arrange by cutting baked potato open, season with salt and pepper, top with quark sauce and serve with salad on the side. Guten Appetit!

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Some Other Quark-Tastic German Dishes To Try:

Display Your Ofenkartoffel In A Worthy Way!


Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.