Baked potato with various fillings

Name: baked potato with various fillings
Total time: 20 min
Yield: 4
Ingredients: 4 big sticking potato; 125 milliliters sour cream for the herbal cream; 0.5 teaspoon mustard for the herbal cream; 1 tablespoon fresh chives for the herbal cream; 1 tablespoon frozen chives for the herbal cream; 1 tablespoon fresh parsley for the herbal cream; 1 tablespoon frozen parsley for the herbal cream; 1 clove garlic for the herbal cream; 6 tablespoon tomato ketchup for the tomato sauce; 1 onion for the tomato sauce; 1 clove garlic for the tomato sauce; 1 teaspoon sambal oelek for the tomato sauce; 100 gram salami for the tomato sauce; 100 gram chorizo for the tomato sauce; 1 tin can tuna for the tuna mayonnaise; 2 spring / forest onion for the tuna mayonnaise; 6 tablespoon mayonnaise for the tuna mayonnaise; 2 tablespoon lemon juice for the tuna mayonnaise

Ingredients

4 big sticking potato
125 milliliters sour cream for the herbal cream
0.5 teaspoon mustard for the herbal cream
1 tablespoon fresh chives for the herbal cream
1 tablespoon frozen chives for the herbal cream
1 tablespoon fresh parsley for the herbal cream
1 tablespoon frozen parsley for the herbal cream
1 clove garlic for the herbal cream
6 tablespoon tomato ketchup for the tomato sauce

1 onion for the tomato sauce
1 clove garlic for the tomato sauce
1 teaspoon sambal oelek for the tomato sauce
100 gram salami for the tomato sauce
100 gram chorizo for the tomato sauce
1 tin can tuna for the tuna mayonnaise
2 spring / forest onion for the tuna mayonnaise
6 tablespoon mayonnaise for the tuna mayonnaise
2 tablespoon lemon juice for the tuna mayonnaise

Directions

Brush the potatoes clean and prick the skin in different places with a fork or skewer.
Place the potatoes in a circle on kitchen paper or in a flat microwave dish. Cook them at 800 Watt, uncovered for two potatoes 6-8 minutes and for 4 potatoes 10-12 minutes. Turn them halfway and leave them for 3 minutes.
Mix the ingredients for the different fillings and season to taste with salt and pepper.
Cut the potatoes open at the top. Press the potatoes a bit further and distribute the fillings.