Prawn-stuffed potatoes

These baked potatoes boast a fluffy, buttery mashed potato and prawn filling.

Prawn-stuffed potatoes. Credit: Mary Makes It Easy / Geoff George

• serves

  4

• prep

  15 minutes

• cook

  1:25 hour

• difficulty

  Easy

Ingredients

• 4 baking potatoes
• 3 tsp (15 ml) olive oil
• Kosher salt
• 58 g (¼ cup) butter
• 4 garlic cloves, minced
• Freshly ground black pepper
• 400 g raw prawns, peeled and diced
• ½ tsp crushed red pepper flakes
• ½ cup (125 ml) dry white wine
• 1 lemon, zested and juiced
• ½ cup (125 ml) cream cheese
• ½ cup (125 ml) sour cream
• 2¼ tbsp parsley, finely chopped, divided
• 2¼ tbsp chives, finely chopped, divided

Instructions

1. Heat oven 180°C (350°F). Using a fork, poke the potatoes a few times and place on a sheet pan. Drizzle with the oil and rub to fully coat then season with salt.
2. Bake the potatoes for 1 hour to 1 hour and 15 minutes or until tender and easily pierced with a knife. Set aside until cool enough to handle.
3. Split the potatoes open, keeping a hinge on one side, and scoop out most of the flesh. Transfer the flesh to a bowl and set aside along with the skins.
4. Increase the oven temperature to 400°F and place a skillet over medium heat. Add in the butter to melt followed by the garlic. Season with salt and pepper and cook for 30 seconds. Add in the shrimp and chili flakes and cook just until lightly pink but not fully cooked through, about 1 minute. Use a slotted spoon to remove the shrimp from the pan then add in the wine, lemon zest, and lemon juice. Bring to a simmer and cook for 1 to 2 minutes to reduce slightly.
5. Pour the butter and wine mixture into the bowl of potatoes and add in the cream cheese and sour cream. Mash to combine then stir through the shrimp and 1½ tablespoons each of the parsley and chives. Season with salt and pepper and divide the shrimp scampi mashed potatoes into the potato skins.
6. Bake the potato skins for 10 minutes to heat through then turn the broiler on to high and broil for 1 to 2 minutes or until lightly golden brown.
7. Allow the stuffed potatoes to cool for a few minutes before serving scattered with the remaining chives and parsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.