I still haven’t learned to like jacket potatoes with baked beans or cheese or tuna, which seems to be how potatoes are eaten here in England. Instead I hold on to my Swedish way of eating baked potatoes. With prawns of course. Try it!
Baked potatoes with prawns and caviar, 2 portions
1-2 baking potatoes per person
100 grams peeled prawns (Waitrose’s Maine prawns are ideal, make sure it’s icelandic type prawns and not tiger prawns)
100 ml creme fraiche
3 tbsp mayonnaise
1/2 red onion, finely chopped
1/2 lemon, juice from
2 tsp caviar
ground white pepper
Start off with baking the potatoes for 1-1,5 hours on 200 degrees. Before putting them in the oven slice a cross on the top of each potato, it makes it easier to ‘open’ later. While the potatoes are baking, make the prawn filling. Roughly chop the prawns and mix with the other ingredients, pour in the lemon juice and season with salt and pepper, store in fridge until the potatoes are ready. When they are, take them out and push them open with oven gloves. Basically press both sides of the potato towards the middle and the cross you made earlier will come open, and you can spoon in the filling there. Garnish with lemon slices or some more caviar if you like. Enjoy!