4 large potatoes regularly shaped
300 g peeled prawns
300 grams of borage
a cup of cream
two tablespoons of sweet mustard
garlic, olive oil, chili
Wash the potatoes, peel bucarne with a fork, wrap in foil and cook in very hot oven for ¾ hour.
Blanch the borage and sauté with oil, pepper and garlic.
Blanch the prawns just.
Halve the potatoes and scoop out with a spoon, leaving a shell of an inch thick.
Mix the pulp of the borage mashed potatoes, coarsely chopped shrimp, cream and mustard.
Fill the potatoes with the mixture and bake for ten minutes
Garnish with red pepper in grains.