Stuffed potato with yoghurt sauce and small shrimps

  • 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.