Gefüllte Kartoffeln mit Skagen-Garnelen

Zutaten

• 2 baking potatoes (about 250g each)
• zest of 1/2 lemon, plus 1 tbsp juice
• 1 tsp caster sugar
• 1/2 cucumber
• 1/2 small red onion, finely sliced
• 1/4 x 20g pack dill, chopped, plus extra to serve
• 1 tsp olive oil
• 25 g light mayonnaise
• 30 g natural yogurt
• 1 tsp horseradish sauce
• 1 x 150g pack ready-to-eat large king prawns

Zubereitung

1. 1

   Preheat the oven to 220°C, fan 200°C, gas 7. Prick the potatoes a few times with a fork, then microwave on high for 10 minutes, turning halfway, or until tender when pierced with a knife. Meanwhile, combine the lemon juice (reserve the zest), caster sugar and a large pinch of salt in a bowl. Use a vegetable peeler to peel thin ribbons from the cucumber, discarding the seedy core, then add to the pickling liquid with the red onion and half the dill. Toss to coat and set aside to lightly pickle.

2. 2

   Put the potatoes on a baking tray, brush with the oil and season well with salt. Bake for 15 minutes to crisp up the skin.

3. 3

   While the potatoes bake, put the mayonnaise, yogurt, horseradish sauce, remaining choppeddill and lemon zest in a bowl. Stir to combine, then stir in the prawns until well coated. Season with a pinch of salt and plenty of black pepper.

4. 4

   Once the skins have crisped, transfer the baked potatoes to serving plates. Split them open, season the insides with salt and fill with the creamy prawn mixture. Top with extra dill fronds and some more freshly ground black pepper. Drain the pickled cucumber salad and serve alongside.