Mini jacket potatoes with sour cream, prawns and chives

Loaded with sour cream, prawns and chives, these mini jacket potatoes are baked to golden perfection.

12

15m

40m

Ingredients

  • 500g rock salt (optional)
  • 1kg (about 12) baby white potatoes
  • 1 tbs extra virgin olive oil
  • 2 garlic cloves, unpeeled
  • 1/2 cup (120g) sour cream
  • 1 tbs Coles Traditional Mayonnaise
  • 1/2 tsp Tabasco sauce
  • 1 tsp finely grated lemon rind
  • 1/4 cup finely chopped dill
  • 100g cooked prawns, peeled, deveined, finely chopped
  • 1 tbs finely chopped chives

Method

STEP 1

Preheat oven to 220°C. Cover the base of a large baking tray with salt, if using. Arrange the potatoes on top of the salt and brush with the oil. Wrap garlic cloves in foil and place on the tray. Bake for 20 mins. Transfer garlic to a small plate. Bake potatoes for a further 20 mins or until tender and golden. Transfer to a serving plate.

STEP 2

Squeeze the garlic from skins. Place in a medium bowl with the sour cream, mayonnaise, Tabasco sauce, lemon rind, dill and half the prawn. Stir to combine.

STEP 3

Use a small sharp knife to cut a cross in the top of each potato (don’t cut all the way through). Squeeze the base to open slightly. Top with the prawn mixture and remaining prawn. Sprinkle with chives to serve.  

Serve with dill sprigs and lemon wedges

Swap me: You can also try flaked hot-smoked salmon instead of the chopped prawns.

Dietary information

Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.