Skagen (Swedish Shrimp Salad) Baked Potatoes | Recipe Drop | Food52

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is a more affordable protein.

Preheat the oven to 450°F.

Prick the russet potatoes all around with a fork to prevent them from exploding while baking.

Place the potatoes on a cooling rack on a rim baking sheet for better heat circulation.

Bake the potatoes for 20 minutes without seasoning them.

While the potatoes are baking, bring a pot of water to a boil and season it with a generous pinch of salt.

Turn off the heat and add the thawed peeled shrimp to the pot, covering it with a lid.

Let the shrimp poach for about 4 to 5 minutes until they are opaque and white.

Prepare an ice bath to transfer the shrimp into after cooking to stop the cooking process.

After the shrimp have cooled in the ice bath, pat them dry and remove the tails carefully to avoid wasting any meat.

In a bowl, combine ⅓ cup of mayonnaise, 2 tablespoons of crème fraîche, 1 tablespoon of chopped red onion, 2 tablespoons of chopped fresh dill, about 1 teaspoon of lemon juice, and a generous pinch of black pepper and kosher salt to taste.

Melt 1 tablespoon of butter to brush on the potatoes after the first bake.

After 20 minutes, remove the potatoes from the oven and brush them with melted butter, then season with salt and pepper.

Return the potatoes to the oven for another 20 to 30 minutes until crispy and cooked through.

While the potatoes finish baking, chop the shrimp into small pieces for the salad.

Once the potatoes are done, fill them with the shrimp salad mixture and serve.

Cooking Techniques

Equipment Needed

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