Baked Potatoes with Creamy Avocado and Egg Filling

Crispy on the outside, soft on the inside – topped with a creamy, fresh filling that fits perfectly. This baked potato is simple, quick to make, and ideal when you have little time but a big appetite. The combination of avocado, egg, cucumber, herbs, mayo, and mustard makes this dish surprisingly fresh and incredibly delicious. Perfect as a quick dinner, warm snack, or uncomplicated oven dish.

Ingredients

• 2 red potatoes.
• 3 eggs.
• 1 ripe avocado.
• A handful of dill and parsley.
• 100 g pickled cucumbers.
• 1 tbsp mayonnaise.
• 1 tsp mustard.
• Salt and black pepper.

Instructions

1. Preheat the oven and prepare the potatoes to be crispy on the outside and soft inside.
2. Cook the eggs until hard-boiled, then peel and chop them.
3. Cut the avocado and pickled cucumbers into small pieces.
4. Chop the dill and parsley finely.
5. Mix the avocado, eggs, pickled cucumbers, dill, parsley, mayonnaise, and mustard together.
6. Season the mixture with salt and black pepper to taste.
7. Cut the baked potatoes open and fill them with the creamy avocado and egg mixture.
8. Serve warm as a quick dinner or snack.

You may also like

So delicious that I’ll be making it all summer long!

Crispy Zucchini Triangles and More: Three Everyday Recipes

Potatoes with Chickpeas and Fresh Tzatziki

I Never Thought Cognac Would Make Ground Meat So Juicy – Potatoes Like Never Before!