Filled baked potatoes
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
4
- 4 large floury potatoes (about 250 g each)
- 2 TABLESPOONS Soybean oil
- 4 Eggs
- 100 g cooked ham
- 4-5 Stem(s) fresh mint or 1/2 bunch of chives
- 150 g Skimmed milk yoghurt
- 1 TABLESPOON Salad Mayonnaise
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 collar Radishes
- 1/2 pickled cucumber
- 1/2 Head lettuce
- 1 jar(s) (212 ml; separation weight: 140 g) Vegetable corn
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes thoroughly, dab dry and wrap them individually in oiled aluminium foil. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) on the grid for 1 1/4-1 1/2 hours.
- 2
Hard boil eggs. Cut ham into fine strips. Wash the mint, put some aside for garnishing, cut the rest finely. Mix yoghurt, mayonnaise, ham and mint. Season with salt, pepper and lemon peel.
- 3
Peel, dice and fold in the eggs. Leave to stand for about 30 minutes. Clean, wash and slice the radish and cucumber. Clean, wash and chop the salad. Drain the corn. Mix everything.
- 4
Mix vinegar, salt, pepper and remaining oil. Pour over the salad. Cut the potatoes, press them apart and fill with egg salad. Garnish with mint. Add salad.
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