Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes) (approximately 400 g)
  • 100 g grey prawns
  • 2 shallots
  • 100 ml white wine
  • 300 ml cream
  • chives
  • 50 g grated cheese
  • nutmeg
  • salt and pepper
  • 200 ml sour cream
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Cooking time: 75 MIN

The potato is so versatile that you can combine it with just about any other product. Spoilt for choice? Then follow our recipe for stuffed potato with North Sea prawns. Highly recommended!

  1. Wash and then plunge the potatoes into a pan of cold, salted water. Bring to the boil and cook for 20 to 25 minutes. Drain the potatoes from the cooking water, cut them in half and scoop out the flesh. Keep the flesh and reserve the skins.
  2. Chop the shallots and put them in a saucepan with the wine. Bring to the boil and reduce to a third. Add 100 ml of cream and continue cooking. Season to taste with pepper, salt, and nutmeg.
  3. Mash the potato flesh with a fork and add 200 ml of cream and the shallots. Chop the chives and add the cheese and shrimps to the mashed potatoes. Mix well. Fill the potato skins with the mashed potato then cook them in the oven at 170°C (Gas 3) for 15 minutes.

To serve: serve the potato with a fresh salad and sour cream.

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