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
Instructions
Bake the Potatoes:
- Preheat the oven to 425°F / 220°C (200°C fan-assisted). Line a baking sheet with parchment paper.
- 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.
- Bake for 60–75 minutes, or until the potatoes are fork-tender and the skin is crispy.
Prepare the Egg Salad:
- 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).
- 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.
- Serve immediately or cover and chill it in the fridge until ready to use.
Assemble & Serve:
- 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!
Nutrition
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).