Posh Prawn Mayo Jacket Potato
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Posh Prawn Mayo Jacket Potato

with Avocado and Baby Leaf Salad


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time15 minutes


serving amount

2 unit(s)

Baking Potato

225 grams

King Prawns

(Contains Crustaceans)

1 bunch(es)


1 unit(s)


96 grams


(Contains Egg, Mustard)

50 grams

Baby Leaf Mix

1 unit(s)



Nutritional information

Energy (kJ)2462 kJ
Energy (kcal)588 kcal
Fat28.2 g
of which saturates4.3 g
Carbohydrate69.1 g
of which sugars6.3 g
Protein22 g
Salt2.57 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Frying Pan
Medium Bowl



a) Preheat your oven to 240°C/220°C fan/gas mark 9. 

b) Halve the potatoes lengthways and pop them onto a baking tray. 

c) Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

d) Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.


a) Drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

c) Finely chop the chives (use scissors if easier). Zest and cut the lemon into wedges.

d) Roughly chop the prawns, then in a medium bowl combine the prawns, lemon zest, mayonnaise and three-quarters of the chives. Season generously with salt and pepper then cover and pop in the fridge until the potatoes are ready.


a) Halve the avocado and remove the stone. Cut the avocado into 1cm chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a medium bowl.

b) Add the baby leaf mix, a squeeze of lemon juice and the olive oil (see pantry for amount) to the avocado and season generously with salt and pepper. Toss to coat, then divide the avocado salad between your serving plates.

c) Once the potatoes are cooked, pop them on top of the avocado salad. Top the potatoes with the prawn mayo mixture and sprinkle over the remaining chives to finish. Serve the remaining lemon wedges on the side for squeezing over.