Salt-baked potatoes with prawns and jalapeño and coriander butter
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.
- 4 baking potatoes
- sea salt flakes
- 75g buttersoftned
- 2 shallotsfinely chopped
- 2 cloves garliccrushed
- 2 tbsp jalapeño pepperschopped
- 1 limezested and juiced
- a small bunch corianderchopped
- 175g peeled and cooked small prawns
Nutrition: per serving
- kcal429
- fat17.1g
- carbs54.1g
- fibre6.9g
- protein14.2g
- salt4.8g
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.