Potato Council
supporting the British potato industry
Mini Jacket Potatoes with Prawns and Salmon
Prep Time: 5 mins
Cook Time: 30 mins
Serves: 4
Ingredients
435g tray chilled Mini Jacket Potatoes (Chilled)
3 tbsp chopped chives
4 x 175g salmon fillets, with skin on
2 tbsp light mayonnaise (40g)
2 tbsp fromage frais (40g)
Black pepper to taste
100g cooked peeled prawns
Method
Preheat the oven to 220oC, 425oF, Gas Mark 7.
Remove the film from the potatoes and place the tray on a large non-stick baking tray.
Sprinkle 2 tbsp of the chives on the salmon fillets and add to the baking tray, skin side down. Bake for 25-30 minutes or until cooked.
Meanwhile, mix all the remaining ingredients together in a bowl. Divide the potatoes between 4 plates and either cut in half or make a cross in each one. Divide the prawn mixture between the potatoes and serve with the salmon and a leaf salad.
Tip
Served on their own, the mini jackets with the light creamy prawn topping will make a great a great light lunch or snack for 2, or can be served warm as part of a buffet.
You can of also make these delicious jackets with small floury potatoes you have baked yourself.
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