Baked Potatoes with North Sea Shrimp Dip

5 from 6 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


Baked potatoes:

  • 600 g 4 large waxy potatoes
  • 1 tsp Salt
  • 4 small arches Aluminum foil
  • 2 tbsp Olive oil
  • 1 tbsp Salt
  • 1 tsp Hamburg potato spice *)

North Sea Crab Dip:

  • 100 g North Sea Crabs
  • 4 tbsp Sylt fresh salad
  • 2 tbsp Greek style yogurt
  • 2 tbsp Double cream
  • 2 tbsp Sour cream
  • 2 tbsp Chives rolls TK
  • 1 tsp Light rice vinegar
  • 2 big pinches Coarse sea salt from the mill
  • 1 big pinch Sugar


  • 2 piece Iceberg lettuce leaves
  • 2 piece Hard-Boiled eggs
  • 2 piece Gherkins
  • 4 small stems Parsley


Baked potatoes:

  • Wash the potatoes (4 pieces, approx. 150 g each), pre-boil in salted water (1 teaspoon salt) for approx. 15 minutes, drain and allow to cool. Mix sunflower oil (2 tablespoons) with salt (1 tablespoon) and Hamburg potato spice *) (1 teaspoon), brush the potatoes with it and wrap in aluminum foil. Preheat the oven to 175 ° C and bake the potatoes wrapped in aluminum foil for about 45 minutes. To serve, remove the baked potatoes, unwrap them from the aluminum foil and cut them lengthways. *) Composition of Hamburg potato spices: black pepper, onion granules, black cumin, coriander, turmeric, garlic granules, oregano, parsley and bay leaves

North Sea Crab Dip:

  • A dip made from North Sea shrimps (100 g), fresh salad from Sylt (1 tablespoon), Greek-style yogurt (1 tablespoon), double crème (1 tablespoon), sour cream (1 tablespoon), chives rolls (2 tablespoons / frozen), light Mix rice vinegar (1 teaspoon), coarse sea salt from the mill (2 big pinches) and sugar (1 big pinch).


  • Boil eggs (2 pieces) hard, quench, peel off and cut in half. Place the iceberg lettuce leaves on 2 plates. Place the baked potatoes on top, cover with the dip and garnish with the parsley. Add the pickled cucumber and half the eggs and serve the baked potatoes with the North Sea shrimp dip. .
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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