Description
Juicy prawns wrapped in a classic Marie Rose sauce plonked on a crispy and fluffy baked potato.
Ingredients
Scale
- 3 large Baking Potatoes
- Olive Oil, as needed
- Salt, as needed
- 3 tbsp Butter
- 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
- finely diced Fresh Chives
- Cracked Black Pepper
- few drops of Tabasco, optional
- 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. 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.
Notes
- Use large baking potatoes for best results.
- Ensure prawns are at room temperature before use.
- Adjust seasoning according to taste.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 baked potato with prawns
- Calories: 765 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 47.33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 61.22 g
- Fiber: 5 g
- Protein: 24.64 g
- Cholesterol: 150 mg
Keywords: Prawn Baked Potato, King Prawns, Marie Rose Sauce