Cheese and prawn jacket potatoes
Item 1 of 1
A lunch-time favourite and supper stalwart, Nathan Outlaw gives these easy jacket potatoes a boost with a creamy, cheesy prawn and dill filling.
First published in 2015
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Ingredients
Metric
Imperial
- 4 large jacket potatoes, scrubbed
- 500g of prawns, raw and shelled (fresh or frozen)
- 100g of cream cheese
- 100g of Greek yoghurt
- 50g of cheddar, grated
- 2 tsp chopped dill
- 1 lemon, zest and juice
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place the potatoes on a baking tray and cook in the oven for about an hour. They should be cooked through and soft in the middle
- 4 large jacket potatoes, scrubbed
3
Cut each potato in half and use a spoon to carefully scoop out the flesh into a mixing bowl, being careful not to break the skins
4
Turn the oven temperature up to 220°C/gas mark 7
5
Mix the prawns, cream cheese, yoghurt, dill, lemon zest and juice with the potato flesh in the bowl. Season to taste
- 500g of prawns, raw and shelled (fresh or frozen)
- 100g of cream cheese
- 100g of Greek yoghurt
- 2 tsp chopped dill
- 1 lemon, zest and juice
6
Spoon this mixture back into the potato skins and top each with some of the grated cheese
- 50g of cheddar, grated
7
Bake for 8 minutes or so, until the cheese is melted and the prawns are cooked through. Serve hot with a simple salad garnish
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