Baked potatoes with prawn and dill topping
Big oven-baked potatoes with crisp skins, filled with a cold prawn mix of mayonnaise, dill, red onion and lemon and served with a fresh salad. Tuna or shredded chicken make an easy everyday swap for the prawns.
- 1 h 10Time
- 26 minHands-on
- 4Portions
- ≈ 34 krper portion
- 570kcal per portion
Ingredients for 4 portions
- 1.2 kgPotato, 4 large baking potatoes
- 300 gPrawns, peeled
- 1 dlMayonnaise
- 1 dlCrème fraîche
- ½Red onion
- 3 ½ tbspDill, chopped
- ½Lemon, juice
- to tasteSalt
- to tasteBlack pepper
On the side
- ½Lettuce
- 2Tomatoes
- ½Cucumber
Method
- Heat the oven to 225 °C. Scrub the potatoes, pat them dry and prick them a few times with a fork. Put them straight on the oven shelf.
- Bake the potatoes in the middle of the oven for about 1 hour, until soft when pierced.
- Peel and finely chop the red onion, chop the dill and squeeze the lemon.
- Drain the prawns well. Mix the mayonnaise, crème fraîche, red onion, dill and lemon juice, fold in the prawns and season with salt and pepper. Chill the prawn mix.
- Wash and tear the lettuce, cut the tomatoes into wedges and slice the cucumber.
- Cut a deep cross in the top of each potato and squeeze the sides so it opens up.
- Fill the potatoes with the prawn mix and serve with the salad.
The cost is estimated from Swedish grocery prices.
