Baked potato with avocado and prawns

Name: Baked potato with avocado and prawns
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 floury cooked potatoes (à 400 g); 80 g North Sea crab meat; 1 Lemon; 1 (300 g) Avocado; 4 TABLESPOONS Milk; 200 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (40 g) Spring onion; 7-10 Tbsp cherry tomato slices; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 floury cooked potatoes (à 400 g)
80 g North Sea crab meat
1 Lemon
1 (300 g) Avocado
4 TABLESPOONS Milk
200 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (40 g) Spring onion
7-10 Tbsp cherry tomato slices
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, wrap in aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Wash lemon, grate dry, cut in half and squeeze one half.
2
Cut 4 small corners from the other half to garnish. Cut the avocado in half, remove the core and the flesh from the skin. Coarsely chop the avocado, sprinkle with lemon juice and puree with a slicer.
3
Mix milk and cream cheese and add to the avocado puree, puree again. Season to taste with salt and pepper. Clean and wash spring onion and cut it diagonally into fine rings. Fold the spring onion rings and the crabs, up to about 1 tablespoon each, into the avocado cream.
4
Remove the potato, wrap it from the foil, cut it lengthwise in the middle and press it apart. Add avocado cream and garnish with leek and onion rings, remaining crab, lemon wedges and tomato wedges.