Baked Potatoes with Shrimp and Dill Cream
- 500g / 1.1lb baking potatoes (about 8 medium-sized)
- 250g / 9 oz peeled and deveined shrimp with shells
- 120g / 1/2 cup crème fraiche (or sour cream)
- 115g / 1/2 cup finely chopped fresh chives
- 60g / 1/4 cup finely chopped fresh dill
- 60g / 1/4 cup finely chopped red onion
- 60g / 1/4 cup mayonnaise
- 2 sprigs fresh dill
- Salt and white pepper to taste
1. Preheat your oven to 425°F (220°C).
2. Wash the potatoes and dry them thoroughly with a paper towel. Use a fork to poke small holes in the skin, then brush them with olive oil.
3. Bake the potatoes in the preheated oven for approximately 45 minutes, or until they're tender. Check for doneness by inserting a fork.
4. While the potatoes are baking, prepare the shrimp and dill cream. Peel the shrimp and chop them coarsely. Finely chop the fresh dill, chives, and red onion, then mix them with mayonnaise, crème fraiche, salt, and white pepper. Taste the mixture and adjust the seasoning as needed.
5. Once the potatoes are done, slice them open lengthwise and gently press them open. Fill each potato with the shrimp and dill cream mixture, then garnish with chopped fresh dill, chives, and a sprinkle of salt.
- baking sheet
- fork
- paper towel
- cutting board
- knife
- mixing bowl
- spoon
- measuring cups
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