Baked Potatoes with Shrimp and Avocado

Preheat the stove to 200 °C. Rinse the potatoes, dry them and season with salt. Wrap them individually in oiled foil and close tightly. Cook in the oven for about 60 minutes.

Peel and finely dice the onion and garlic. Rinse, dry and chop the kitchen herbs. Dice the salmon except for one slice, cut this slice into 2cm wide strips. Squeeze the lemon.

Mix the juice of one lemon with the yogurt and the creme fraÂche. Fold in the onion and garlic cubes, the kitchen herbs and the salmon cubes. Season to taste with salt and freshly ground pepper.

Peel the avocado, cut in half, remove the pit and dice the flesh. Remove the potatoes from the foil, score them and break them open. Pour the sauce on the potatoes form and garnish with shrimp, avocado cubes, salmon strips and dill tips.

in and then gently press it open. This creates a small bulge for the filling.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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