Baked Butter Gold Potatoes with Crème Fraiche Cray Fish

A light dish of baked Butter Gold Potatoes with Crème Fraîche Cray Fish.

METHOD

Pre-heat the oven to 200°C.
Cut a cross in the top of the potato, but not the whole way through.
Brush the skin all over with olive oil.
Place in the oven for 40 minutes or until golden outside and soft to cut.

For the filling:

Simply mix crayfish (or you can use prawns) with some low fat crème fraîche, chopped spring onions and a little chopped cucumber.

A light dish of baked Elfe Potatoes with Crème Fraîche Cray Fish.

What you will need

Serves: 2

Preparation: 5 mins

Cooking: 40 mins

2 Albert Bartlett Butter Gold Potatoes
Handful crayfish
Handful chopped spring onions
Handful chopped cucumber
100ml crème fraiche

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