Recipe - Baked New Potatoes With Prawns

700 g Large new potatoes
4 tablespoon Olive oil
Salt and freshly ground
black pepper
3 Shallots, ...or...
6 Spring onions
450 g Tomatoes, preferably plum
2 Garlic cloves
1 teaspoon (level) paprika
1 tablespoon (level) tomato paste
100 g Goats cheese, pref semisoft
chevre
4 tablespoon Creme fraiche or double
cream
1 tablespoon Chopped chives
225 g Large peeled prawns
Fresh flatleaf parsley, to
garnish

1. Wash and prick the potatoes. Place in a roasting tin with 1 tbsp oil and
sprinkle with sea salt. Cook at 200C/400F/Gas 6 for 45min1hr or until
soft.

2. Meanwhile, finely chop the shallots. Peel, deseed and roughly chop the
tomatoes.

3. Heat the remaining oil in a saucepan, add the shallots and cook until
soft. Crush the garlic and add to the pan with the paprika; cook for 30
secs. Add the tomato paste and cook for 1 min. Add the tomatoes, season and
bubble for 1520 minutes or until the mixture is thick and pulpy.

4. Crumble the goat's cheese, mix with the cr=E8me fra=EEche and chopped
chives and season with pepper. Cut the potatoes with a cross, about
threequarters of the way through, then squeeze to open further. Mix the
prawns into the tomato mixture, then put a spoonful into each potato.

5. Place the filled potatoes in an ovenproof dish, spoon goat's cheese
mixture over the top, then cook at 220C/425F/Gas 7 for 1520 minutes or
until hot to the centre. Serve immediately, garnished with flatleafed
parsley.

NOTES : Although this dish takes a little while to cook in the oven, it's
so quick and easy to prepare that it makes an ideal supper dish.
Preparation time: 5 minutes Cooking time: 1 hr 20 minutes
430 cals per serving
Recipe by: Good Housekeeping June 97, Food Supplement Posted to MCRecipe
Digest V1 #635 by Kerry Erwin kerry@north.org on Jun 04, 1997