Food & Wine
Creamy prawn baked potato
In Sweden, they call this dish “bakad potatis med skagenröra” – baked potato with prawn mix. The words may be foreign, but the flavours are most certainly familiar – think of it as a cool prawn cocktail served in a deliciously hot potato.
Serves: 4
Ingredients:
- 400g prawns, peeled and chopped
- 4 russet potatoes
- ½ bunch dill, chopped
- 1 cucumber, chopped
- 4 tbsp. caviar (optional)
- 4 tbsp. mayonnaise
- 4 tbsp. sour cream
- Juice of 1 lemon
- Salt and pepper, to taste
- Chives, to garnish
Method:
- Preheat the oven to 225°C. Rinse and brush the potatoes, poking small holes in each with a fork. Bake for 50 minutes or until flesh is soft and cooked throughout.
- Mix most of the prawns (leaving some for garnish) with the dill, cucumber, caviar, mayonnaise and sour cream. Season with lemon juice, salt and pepper. Chill mixture in fridge until potatoes are done.
- Once ready, remove potatoes from oven, cut a cross and open the potato. Fill with prawn mixture and garnish with chives remaining prawns.
- Serve and enjoy!
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