Nothing really noteworthy about the baked potatoes. The instructions called for just salt and cumin seeds. I’ve read some reviews note the translation mixup of using cumin instead of caraway seed. Either way, I enjoyed it. I went with red skin potatoes since I’m a fan of how the skin tastes.

For the bell pepper dip: I finally got to try Quark. I do agree with the reviews that this kind tastes similar to sour cream, which apparently isn’t how it’s supposed to taste. But this dip is a tasty replacement for using sour cream on baked potatoes, so I’m not complaining. I also don’t get using the beurre noisette in the recipe; it doesn’t need it.

Overall, I enjoyed this for breakfast, side for dinner and a midday snack. Yum.