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–+ servings
Baked Potatoes with Egg Salad and Spinach

Jacket Potato with Egg Mayo

Surprising at first, but a very tasty and clever pairing: Baked potato with egg salad
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Dinner, Main Course
Cuisine British, English
Servings 4 people

Ingredients
  

For the baked potatoes

  • 4 large baking potatoes for baking in the oven
  • 1 tablespoon fat or oil
  • Salt

For the egg salad

  • 4 eggs
  • 3 tablespoons mayonnaise about 45 g
  • ¼ onion about 1–1½ oz or 30–40 g
  • ¼ teaspoon salt
  • Ground black pepper

Optional toppings

  • Spinach leaves
  • Grated cheese

Instructions
 

Preparing the potatoes

  • As the first step, preheat the oven to 350°F (180°C). Wash the potatoes well, then dry them.
    Making baked potato 1
  • Prick each potato with a fork in 5–6 places, on all sides.
    Making baked potato 2
  • Rub the potatoes with oil or fat, and coat them with salt on all sides.
    This is what will make their skins tasty and crisp.
    Making baked potato 3
  • Place the potatoes on a baking sheet lined with parchment paper, and bake for 2 hours. Turn them over roughly halfway through. 20 minutes before the end, raise the temperature to 425°F (220°C).
    Do not forget, the potatoes need to be baked whole, with their skins on.
    Baked Potato in the Oven

Making the egg salad

  • While the potatoes are baking, cook the eggs. Put them on to cook in lukewarm water, and once the water comes to a boil, cook them over low heat for 8 minutes.
  • Peel and chop the eggs. Peel them under cold running water, dry them, and mash them in a bowl with a fork. They do not need to be mashed very finely.
  • Peel the onion and chop it very finely.
  • Add the remaining ingredients to the eggs: the chopped onion, mayonnaise, salt, and pepper. Mix well.

Serving the potatoes

  • Take the potatoes out of the oven. With a sharp knife, cut each one lengthwise quite deeply, then cut across a little as well. Open up the potato with a knife and fork, and lightly scrape the inside with the fork.
    Be careful, because at this stage the potato is very hot. Touch the baking sheet only with oven mitts, and the potato only with utensils.
    Making baked potato 5
  • Spoon 2–3 tablespoons of egg salad mixture into each potato, to taste. Serve immediately.
    You can also flavor it with spinach or grated cheese, for example, to taste.
    Baked Potatoes with Egg Salad and Spinach

Notes

Plan on about 3½ oz (100 g), or 3 tablespoons, of egg salad per potato.
Keyword classic, Original, tasty
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