If you’re craving something hearty yet fresh, this recipe for baked potatoes with sour cream and egg salad is just the thing. Fluffy baked potatoes with crispy, golden skin are topped with a creamy, tangy egg salad made with grated eggs, green onions, and rich sour cream. Whether you call them jacket potatoes, baked potatoes, or simply oven potatoes, this easy, comforting dish is perfect for a cozy weeknight dinner or a laid-back lunch or dinner with friends.
This baked potato dish was inspired by my friend and colleague Aliaksandra, who grew up eating a version of it made by her mom. It’s the kind of simple, comforting meal that never really leaves you. The kind of meal you crave just as much after a long day at work as you did coming home from school. It’s nostalgic in the best way, and still one of her all-time favourites.
Ingredients for Jacket Potatoes with Sour Cream & Egg Salad
This recipe uses just a few simple ingredients, but quality makes all the difference:
- Starchy potatoes: These bake up with fluffy interiors and crispy skins. Ideally look for large, similar sized jacket potatoes.
- Olive oil + sea salt: For flavour and crispness.
- Eggs: Hard-boiled and grated for extra creaminess in the salad.
- Green onions: Add a punch of flavour without being overpowering.
- Sour cream: Pick your favourite brand. One that’s meant for potatoes or barbeque dishes (look for added herbs and vinegar in the ingredients).
Tip: Use organic and regional ingredients whenever possible. Fresh eggs and seasonal green onions make all the difference.
How to Make This Baked Potato Recipe
This is one of those wonderfully unfussy meals that feels like comfort food but doesn’t ask too much of you. Here’s how it comes together.
- Roast the potatoes. Give them a good scrub, poke them with a fork, then rub with olive oil and sea salt. Roast until the skins are crispy and the insides are fluffy — golden perfection!
- Make the egg salad. While the potatoes do their thing, boil the eggs, let them cool, then use a box grater to finely grate them into a bowl. Stir in chopped green onions and plenty of sour cream. Season to taste.
- Assemble and enjoy. Split open those hot potatoes, fluff the insides with a fork, and pile on that creamy, tangy egg salad. Simple, cozy, satisfying.
Get the full list of ingredients and step-by-step instructions in the printable recipe card below.
5 Reasons to Love This Jacket Potato with Sour Cream Egg Salad
Looking for an easy, feel-good meal that checks all the boxes? This jacket potato with egg salad is the kind of recipe you’ll want to keep on repeat—and here’s why:
- Simple staples: Made with simple, accessible ingredients that you likely have on hand.
- Comforting yet fresh: Creamy egg salad meets crispy, fluffy potatoes.
- Works year-round: Light enough for summer, cozy enough for winter.
- Easy to make your own: Add herbs or top with bacon — whatever you like.
- Crowd-pleaser: It’s a hit with kids and adults alike—simple, satisfying, and easy to serve.
If you loved this recipe, you might also enjoy these delicious potato dishes:
- Baked Potatoes with Mushroom and Spinach Filling – Hearty, satisfying, and completely vegetarian.
- Sweet Potato Kumpir (Stuffed Sweet Potatoes) – Packed with a colourful, spicy Tex-Mex salsa filling.
- Baked Potatoes with Yogurt-Feta Dip – Bright, fresh, and full of Mediterranean flavour.
- Crispy Oven-Roasted Potatoes with Spanish Romesco Sauce – Golden, crunchy, and bursting with bold, smoky depth.
Baked Potatoes with Sour Cream & Egg Salad
Crispy baked potatoes topped with creamy egg salad. This easy, comforting baked jacket potato recipe is perfect for lunch or dinner. Made with simple ingredients and full of flavour. Perfect for the whole family!
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the baked potatoes:
- 4 large starchy potatoes (each approx. 350 g)
- olive oil
- Sea salt and freshly ground pepper,
For the egg salad:
- 4 hard-boiled eggs, fully cooled and grated
- 1 large bunch green onions (or 2 small bunches), white and green parts finely chopped
- 400 g sour cream (e.g. Milram, Apostel, or your favourite brand)
- sea salt and freshly ground pepper, to taste
Method
Bake the Potatoes:
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Preheat the oven to 425°F / 220°C (200°C fan-assisted). Line a baking sheet with parchment paper.
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Scrub the potatoes thoroughly and pat them dry. Poke a few holes in each potato using a fork. Place on the baking sheet, rub each one with olive oil, and sprinkle liberally with sea salt.
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Bake for 60–75 minutes, or until the potatoes are fork-tender and the skin is crispy.
Prepare the Egg Salad:
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Place eggs in a pot of boiling water and cook for 10 minutes (add 1 extra minute if the eggs are cold from the fridge). Drain and rinse under cold water to cool completely (this can be done ahead of time).
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Peel and grate the eggs into a mixing bowl. Add the chopped green onions to the grated eggs. Stir in the sour cream, adjusting the amount to reach your desired level of creaminess. Season with salt and pepper to taste. Mix until well combined.
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Serve immediately or cover and chill it in the fridge until ready to use.
Assemble & Serve:
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Once the potatoes are done, slice each one open and gently pinch the sides to fluff the interior with a fork. Spoon a generous amount of egg salad over each potato and serve any extra on the side. Enjoy!
Notes
- Sour cream note: For best flavour, use a sour cream meant for serving with potatoes (such as those with added vinegar, onions, parsley, and chives).
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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