Salt-baked potatoes with prawns and jalapeño and coriander butter

Name: Salt-baked potatoes with prawns and jalapeño and coriander butter
Total time: 1 h 15 min
Ingredients: baking potatoes 4; sea salt flakes; butter 75g, softned; shallots 2, finely chopped; garlic 2 cloves, crushed; 2 tbsp, chopped; lime 1, zested and juiced; coriander a small bunch, chopped; peeled and cooked small prawns 175g

1 hour 15 minutes
serves 4
Easy

Sprinkling these baked potatoes with sea salt helps crisp the skin and intensifies the flavour. Give them a Tex Mex twist with a spicy jalepeno, coriander and prawn filling.

January 25, 2016 at 12:05 pm

Ingredients

baking potatoes 4
sea salt flakes
butter 75g, softned
shallots 2, finely chopped
garlic 2 cloves, crushed
jalapeño peppers 2 tbsp, chopped
lime 1, zested and juiced
coriander a small bunch, chopped
peeled and cooked small prawns 175g

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes with a fork, sprinkle on sea salt and put in the the oven. Bake for an hour or until the skin is crisp and the potato cooked through.
Step 2

Mix the softened butter with the shallots and garlic – the easiest way to do this is to first beat the butter until creamy. Add the jalapeño peppers, lime zest, coriander and some seasoning.
Step 3

When the potatoes are cooked, split them down the centre, divide the prawns between them and then spoon the butter on top. Put back in the oven for a few minutes, squeeze over the lime juice then serve.