Piled-High Potatoes by Hannah Miles contains every baked potato recipe you could ever need, from comforting classics to new and creative ways to elevate the simple spud! A favourite of Hannah's Grandma, Prawn cocktail is one of the most popular jacket fillings, and this family recipe for homemade Marie Rose will beat any store-bought sauce.
1 baking potato
100–150g/3½–5½ oz. cooked, peeled prawns
For the Marie Rose sauce:
2 tablespoons mayonnaise
1 tablespoon tomato ketchup
1 tablespoon brandy
1 teaspoon horseradish sauce
1 teaspoon Worcestershire sauce
2 teaspoons freshly squeezed lemon juice
Cayenne pepper or paprika, to taste
Salt and freshly ground black pepper
Freshly snipped chives lemon wedges, to serve
Preheat the oven to 200˚C (400˚F) Gas 6.
Prick the skin of your potato and rub with a little salt. Place in the oven for about 1 hour, depending on the size of your potato. To test if the potato is cooked, insert a sharp knife and if the potato feels soft inside with no resistance to the knife, it is done. If you still feel some resistance, cook for a little while longer. You can also use a baked potato spike for oven baking. The metal spike inserted into the centre of the potato means that it cooks quicker and will reduce the cooking time above.
For the Marie Rose sauce, whisk together the mayonnaise, ketchup, brandy, horseradish, Worcestershire sauce and lemon juice and season with a little cayenne pepper or paprika and salt and pepper. Taste and add a little more lemon juice if needed. Stir through the prawns.
Cut open the potato and top with the prawns and sauce. Sprinkle over some chives and season with a little more salt and pepper and a sprinkle of cayenne pepper or paprika for the classic orange dusting on a prawn cocktail. Serve straight away with lemon wedges to squeeze over.