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Salt baked potatoes topped with jalapeño butter and prawns

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

This quick and easy dish is part of the “Prawnucopia” feast for 8-12 - or you can make it as a standalone dish and serve it with a side green salad.

Salt baked potatoes topped with prawns recipe

 10 medium potatoes, scrubbed clean
 1 kg rock salt
 75 g softened butter
 2 green onions finely chopped
 2 cloves garlic, crushed
 4 fresh jalapeños, deseeded and chopped
 ¼ cup coriander leaves, finely chopped
 Juice and zest of one lime
 24 small peeled Australian prawns
 1 long red chilli deseeded and finely chopped
 Baby coriander
 Crème fraîche to serve

Preheat oven to 200℃.


Prick the potatoes with a fork and place on tray lined with rock salt. Bake for 1 hour or until the skin is crisp and the potato is cooked through.


Place the butter, green onion, garlic, jalapeño peppers, coriander, lime juice and zest into a bowl and mix until well combined.


Split the potatoes down the centre and top with prawns spoon over the butter and return to the oven for 2-3 minutes to warm through.


Top with crème fraîche, chilli and baby coriander leaves.