Perfect for a light lunch or snack or even finger food if you use a chat potato !
For 4 (assuming a reasonable appetite, please adjust to less if you wish)
8 nice round small to medium floury potatoes such as Desiree, Pontiac or a waxy potato such as Nadine. We've used Nadine
16 cooked and cleaned prawns with tail left intact
butter to taste
Wild Herb Salt to taste
8 generous desert spoons sour cream
8 teaspoons Warrigal Greens Lemon Myrtle and Macadamia Pesto https://www.outbackspirit.com.au/blogs/recipes/warrigal-greens-lemon-myrtle-and-macadamia-pesto
shaved parmesan to taste
2 finely chopped spring onions
red pepper flakes to garnish
1-2 teaspoons Lemon Myrtle Garnish
Micro-herbs or chopped fresh herbs such as dill or mint or a mix
Pre-prepare the Warrigal Greens (or spinach) Lemon Myrtle and Macadamia Pesto
Pre-heat oven to 200C (or use an air fryer and set at 190C)
Wash and dry potatoes and place on a baking tray or into an air fryer and cook until the skins are baked and the centre is cooked and light and fluffy . About 1 to 11/4 hours in an oven or about 45 minutes in an air fryer
Once the potatoes are cooked through, carefully scoop about a tablespoon out the centre out of each hot potato ensuring you leave a goodly portion inside.
Season the inside with a light sprinkle of Wild Herb Salt to taste and add a small amount of butter to the potato
In a bowl, working quickly, add to the potato that has been scooped out, half of the sour cream. half the spring onion and half of the Warrigal Greens Lemon Myrtle and Macadamia Pesto. Fill the potatoes with this mix to the top of each potato and level off and add the prawns by pressing them into the potato with their little tails still showing .
Top each potato with the remaining sour Cream, .Add the garnishing of shaved parmesan, a drizzle of the remaining pesto across all potatoes, a scatter of spring onions, a sprinkle of Lemon Myrtle and red peppper flakes and finally top with micro-herbs or chopped fresh herbs