{"id":757,"date":"2026-04-17T13:57:48","date_gmt":"2026-04-17T13:57:48","guid":{"rendered":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2026\/04\/17\/the-best-prawn-baked-potato\/"},"modified":"2026-04-17T13:57:48","modified_gmt":"2026-04-17T13:57:48","slug":"the-best-prawn-baked-potato","status":"publish","type":"post","link":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2026\/04\/17\/the-best-prawn-baked-potato\/","title":{"rendered":"The Best Prawn Baked Potato"},"content":{"rendered":"

Juicy prawns wrapped in a classic Marie Rose sauce plonked on a crispy and fluffy baked potato.<\/strong><\/p>\n

Of all the baked potato toppings out there, this one definitely has to be one of the most underrated. If you’ve never tried prawns (shrimp) on a jacket potato before, you’re in for a treat. Follow me…<\/p>\n

\"prawn<\/figure>\n

Baked Potatoes<\/h2>\n

Whilst the topping is the star of the show, let us not overlook the importance of a cracking baked potato to bring the dish to life. Just a note as well, in the UK we often refer to baked potatoes as ‘jacket’ potatoes. Same thing.<\/p>\n

Realistically, you can bake any variety of potato. But the best for a dish like this is an all-rounder baking potato like a Maris Piper (UK)<\/strong> or a Russet (US)<\/strong>. Some supermarkets will literally have ‘baking potatoes’ too, which obviously work perfectly.<\/p>\n

In terms of the prep, here’s what we’ve got going on:<\/em><\/p>\n

    \n
  1. Fork<\/strong> – pricking the potato a few times will help the moisture leave the potato as it bakes, which, in turn, helps create a nice, fluffy centre.<\/li>\n
  2. Oil<\/strong> – this is to create a crispy skin without it drying out.<\/li>\n
  3. Salt<\/strong> – since we’ll be eating the whole potato (skin and all), it’s important to generously season the outside. <\/li>\n
  4. Rub<\/strong> – ensure everything is evenly distributed then bake away!<\/li>\n<\/ol>\n
    \"4<\/figure>\n

    Once the spuds are crispy on the outside and fluffy through the centre, it’s time to properly prepare our platform. <\/p>\n

    The worst thing you can do is slice open the potato and plonk on the topping. The potato NEEDS to be seasoned properly with lots of salt<\/strong> (remember, potato sucks in salt like no other). I also highly recommend a good dollop of butter<\/strong> too. <\/p>\n

    \"4<\/figure>\n

    Marie Rose Prawns<\/h2>\n

    For this recipe, we’ll be using cooked king prawns<\/strong>. You can of course use raw prawns, cook them up, then allow them to completely cool if you’d prefer. Further, you could use frozen prawns, just thaw them first, then cook\/cool as needed.<\/p>\n

    We’ll be wrapping the prawns in a classic prawn cocktail sauce, which consists of mayonnaise<\/strong>, ketchup<\/strong>, Worcestershire sauce<\/strong> and lemon juice<\/strong>. <\/p>\n

    \"4<\/figure>\n
    \n

    Recipe Tip<\/h2>\n

    I recommend mixing the prawns just before needed, otherwise the salt\/lemon juice can firm them up a little.<\/p>\n<\/p><\/div>\n

    How to serve Prawn Baked Potatoes<\/h2>\n

    Once you’ve plonked the prawns on top, you’ll want to round it off with some final garnish:<\/p>\n