For the baked potato with curd filling at the beginning wash the potatoes, scrub, brush with oil and sprinkle with salt. Then place on a baking tray lined with baking paper and cook in a hot oven at 170° C for about 1 hour.
In the meantime, dice the peppers, remove the seeds from the peppers and cut them into small rolls with the chives. Then mix the curd cheese with yogurt, stir in paprika, pepperoni, garlic clove, chives, salt and pepper.
Break the potatoes lengthwise with a fork, press them apart a bit, fill in the curd dip and garnish the baked potato with curd filling with trout caviar, cress and lemon zest.
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