• 6 well washed big potatoes with their skin on

Place the potatoes in a buttered pyrex bowl, spread oil on the potatoes and bake on preheated oven at 220⁰C for 50-60 minutes.

Shrimp filling with yoghurt sauce

• 18 clean shrimps
• 2 tablespoons of olive oil
• 4 tablespoons of lemon
• 1 tablespoon of peppermint
• 200gr. yoghurt
• 1 teaspoon of grated organic lemon peel
• 1 tablespoon of anise
• 1tablespoon of oil
• Salt, freshly ground pepper

Saute the shrimps for 2 minutes on high heat and remove.

Stir the yoghurt with the other ingredients, add the shrimps and fill the potatoes.