Foil Potatoes with Smoked Salmon

For the baked potatoes, wrap the potatoes in aluminum foil and roast in the hot grill ash or in the preheated oven at 220 °C until soft (about 35 minutes).

Meanwhile, mix the ricotta with the sour cream, add salt and pepper. Cut the smoked salmon into strips. Pluck the parsley and dill leaves from the stems and chop finely.

Unwrap the potatoes from the foil and cut lengthwise. Unfold. Fill the crevices generously with the ricotta mixture and sprinkle with the salmon strips. Now add the herbs and serve the potatoes hot.

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