Lunch
Baked Potato with Cottage Cheese and Cucumber
A simple classic with a fresh, cooling topping. A soft baked potato is filled with lactose-free cottage cheese, finely diced peeled cucumber and dill for a light, satisfying lunch.
- Gluten-free
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Ingredients
- 2 large large potatoes
- 200 g lactose-free cottage cheese
- 1/3 cucumber, peeled
- 2 tbsp dill
- 1 tsp rapeseed oil
- 1 pinch salt
Method
- Preheat the oven to 200°C. Wash the potatoes, rub with oil and pierce several times.
- Bake for about 45 minutes until completely tender.
- Dice the cucumber finely and mix with the cottage cheese, dill and a little salt.
- Split the potatoes, let the steam escape briefly and fill with the topping.
Why this recipe is gentle
The potato is baked with only a little oil and no browning of onion or garlic. Using lactose-free cottage cheese and peeling the cucumber keeps the topping mild.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Choose lactose-free dairy if regular dairy is a personal trigger.
- Peel the cucumber, and steam it briefly if raw vegetables are hard for you.
- Let the steam escape before adding the cool topping.
