Olive Magazine

Salt-baked potatoes with prawns and jalapeño and coriander butter

Published: January 25, 2016 at 12:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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.

Nutrition:
NutrientUnit
kcal429
fat17.1g
carbs54.1g
fibre6.9g
protein14.2g
salt4.8g
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Ingredients

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

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.

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