Jacket Potatoes with Lemony Dill Shrimp Salad

Why You’ll Love This Recipe

• Classic Swedish comfort: crisp-skinned baked potatoes piled high with creamy, lemony dill shrimp.
• Balanced flavors: bright citrus, gentle heat from horseradish, and cool herbs in every bite.
• Weeknight-easy: hands-off baking while you mix a simple Skagenröra.
• Restaurant-worthy presentation with minimal effort.

Grocery List

• Produce: 4 large baking potatoes, 1 lemon, fresh dill, fresh chives, 1 small red onion
• Dairy: Mayonnaise, crème fraîche or sour cream
• Pantry: Cooked small shrimp (frozen or fresh), olive oil, prepared horseradish, fine sea salt, ground white pepper

Full Ingredients

Baked Potatoes

• 4 large floury baking potatoes (300–350 g each), such as King Edward, Maris Piper, or Russet
• 1 tbsp (15 ml) olive oil
• 1 tsp fine sea salt

Skagenröra (Swedish Shrimp Salad)

• 500 g cooked, peeled small shrimp (about 1 lb), thawed if frozen and very well drained
• 3/4 cup (180 ml) mayonnaise
• 1/4 cup (60 ml) crème fraîche or sour cream
• 2 tbsp (30 ml) fresh lemon juice
• 1 tsp finely grated lemon zest
• 2 tsp prepared horseradish (use 1 tsp if very spicy, then adjust)
• 1/4 tsp ground white pepper
• 1/2 tsp fine sea salt, or to taste
• 1/4 cup (10 g) finely chopped fresh dill

Toppings & To Serve

• 1/3 cup (40 g) finely diced red onion
• 2 tbsp chopped fresh chives
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Heat the oven and prep the potatoes

Preheat your oven to 200°C/400°F with a rack in the middle. Scrub the potatoes clean and pat them completely dry. Prick each potato 6–8 times with a fork to let steam escape.

Step 2: Oil, salt, and bake

Rub the potatoes with olive oil and sprinkle evenly with 1 teaspoon fine sea salt. Place them directly on the oven rack (a tray on a lower rack will catch any drips). Bake 60–70 minutes, until the skins are crisp and a skewer slides in with no resistance. If you have a thermometer, the center should read about 98–100°C (208–212°F).

Step 3: Drain and dry the shrimp

If using frozen shrimp, thaw overnight in the refrigerator or quickly under cold running water. Drain very well in a colander, then spread on paper towels and pat dry thoroughly. Excess moisture can thin the dressing, so take a minute here.

Step 4: Mix the Skagenröra dressing

In a medium bowl, whisk together the mayonnaise, crème fraîche, lemon juice, lemon zest, horseradish, white pepper, and 1/2 teaspoon salt until smooth. Fold in the chopped dill, then gently fold in the shrimp, keeping the pieces plump and intact.

Step 5: Chill and taste

Refrigerate the Skagenröra for 10–15 minutes to let the flavors settle while the potatoes finish baking. Taste and adjust with a pinch more salt, a squeeze of lemon, or an extra touch of horseradish if you like a brighter kick.

Step 6: Prepare toppings and open the potatoes

Finely dice the red onion and chop the chives. When the potatoes are done, use a sharp knife to slit each one lengthwise. Use a fork to gently fluff the steaming flesh, creating a cozy pocket for the shrimp salad. Season the inside with a tiny pinch of salt if needed.

Step 7: Heap, garnish, and serve

Spoon a generous mound of Skagenröra into each potato. Scatter with red onion and chives, then finish with a squeeze of fresh lemon over the top. Serve immediately while the potato is hot and the salad is cool and creamy.

Pro Tips

• Dry shrimp are key. Pat them very dry so the dressing stays thick and luxurious.
• Choose the right potato. Floury varieties (Russet, King Edward) bake up fluffy and hold the salad well.
• Zest before juicing. You will get cleaner, brighter lemon aroma in the dressing.
• Temperature contrast makes it special: hot potato, cool Skagenröra. Keep the salad chilled until serving.
• For extra-crisp skins, bake the potatoes on a wire rack set over a tray to maximize airflow.

Variations

• Roe-topped: Add 1–2 tablespoons lumpfish roe or bleak roe on top for a classic Swedish finish.
• Lightened: Swap half the mayonnaise for thick Greek yogurt; add an extra pinch of white pepper.
• Crayfish or crab: Replace some or all of the shrimp with crayfish tails or sweet crab meat.

Storage & Make-Ahead

The shrimp salad can be made up to 24 hours ahead; store covered in the refrigerator and stir gently before serving. Baked potatoes are best fresh but can be pre-baked: cool, refrigerate up to 2 days, then reheat at 200°C/400°F for 15–20 minutes until hot and the skins re-crisp. Assembled potatoes do not store well; add the Skagenröra just before serving. Do not freeze the shrimp salad.

Nutrition (per serving)

Approximate values: 700 kcal; 36 g fat; 55 g carbohydrates; 32 g protein; 4 g fiber; sodium varies with salt and shrimp brand.