Salt-baked potatoes with prawns and jalapeño and coriander butter

  • serves 4
  • A little effort

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



  • 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


  • 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.

Nutritional Information

  • Kcals 429
  • Fat 17.1g
  • Carbs 54.1g
  • Fibre 6.9g
  • Protein 14.2g
  • Salt 4.8g