Prawn Baked Potato

prawn jacket potato on small white plate with gold fork and side salad

Print Recipe

Juicy prawns wrapped in a classic Marie Rose sauce plonked on a crispy and fluffy baked potato.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Lunch, Main Course

Cuisine: British

Servings:

Author: Chris Collins

Equipment

Large Baking Tray & Baking/Parchment Paper
Medium Sized Mixing Bowl
Kitchen Roll/Paper Towels
Sharp Knife & Chopping Board or Scissors (for chopping chives)

Ingredients

Potatoes

3 large Baking Potatoes (see notes)
Olive Oil, as needed
Salt, as needed
3 tbsp Butter

Prawns

120g / 1/2 cup full-fat Mayonnaise, at room temp
1 tbsp Ketchup
1/2 tsp EACH: Lemon Juice, Worcestershire Sauce
300g / 10.5oz Cooked King Prawns, at room temp (see notes)

Toppings

finely diced Fresh Chives
Cracked Black Pepper
few drops of Tabasco (optional - see notes)
Flaky Sea Salt (optional)

Instructions

Preheat the oven to 180C/350F.
Place the baking potatoes on a large baking tray (preferably lined with baking/parchment paper). Stab them a few times all over, then coat in a drizzle of oil and a good pinch of salt.
Bake in the oven for 80 minutes, or until fork tender, then crank up the heat to 430F/220C for 10mins or until ultra crispy.
5 or so minutes before the potatoes are done, combine the sauce in a medium-sized mixing bowl, seasoning to taste with salt as needed. Pat the prawns dry to remove excess moisture, then toss them through the sauce until fully coated.
Slice the potatoes through the centre and squeeze them open (guard your fingers with a tea towel if they're super hot). Add the butter and a generous helping of salt, then use a fork to mash into the potato. Top with the prawns, then finish with chives, black pepper, a few drops of tabasco and sea salt if desired.

Video

Notes

a) Potatoes - If you're after more tips and tricks on making the perfect baked potatoes, then check out my Best Baked Potatoes!

b) Prawns - I recommend getting these (and the mayo) to room temp, just so you've not got a fridge-cold topping going on a piping hot potato. More personal preference than anything. I use cooked prawns, but you could cook up some raw prawns, let them completely cool, then toss in the sauce.

c) Toppings - These complete the dish! Chives are essential for a final pop of colour and flavour. The salt and pepper are preference, and the Tabasco is traditional, but optional if you don't like spice at all (it's only a few small drops in all cases).

d) Calories - Assuming 1 1/2 tbsp olive oil used for 1kg/2lb potatoes (calories per potato + topping).

Nutrition