Enjoy something new this spring with baked just-right potatoes filled with a cheesy, Dijon mustard and egg mix and topped with fresh parsley.
Prep time: 40 minutes
Cook time: 1 hour *
8 small russet potatoes
2 tablespoons olive oil, or more to rub on potatoes
Coarse kosher salt, to taste
1/2 cup reduced-fat sour cream
2 ounces smoked cheese, such as Gouda or cheddar, grated
2 tablespoons fresh chives, chopped
2 teaspoons Dijon mustard
3 hard-boiled eggs, chopped
Salt and pepper, to taste
Fresh parsley, chopped for garnish
- Adjust the baking rack inside your oven to the center. Preheat oven to 425° F.
- Rinse and scrub each of the potatoes with a stiff brush under cold water. Remove any bruised or discolored portions using the tip of a sharp knife.
- Pierce the skin of the potatoes with a fork or knife several times to allow steam to escape.
- Rub each potato with olive oil. Sprinkle desired amount of coarse kosher salt over a small plate and roll each of the potatoes over the salt.
- Place potatoes in a shallow baking dish and bake uncovered for about 40 minutes. Test potatoes by piercing with a fork or gently squeezing (wearing an oven mitt). If they’re tender and give to the touch they are ready to come out of the oven. Let cool slightly.
- Cut potatoes lengthwise and scoop out the pulp, leaving 1/4” in the shell. Set shells on a greased baking sheet.
- Mash the potato pulp and stir in sour cream, cheese, chives, mustard, salt and pepper. Stir in hard-boiled eggs.
- Spoon the potato and egg mixture into each of the shells. Bake uncovered for about 20 minutes or until tops are lightly browned. Let cool slightly, and then garnish with fresh chopped parsley and serve.
*Depending on the size of the potatoes and the age of your oven, baking may take more or less time. Use your best judgment and check often.