Potatoes stuffed with "Bonito del Norte" and little prawns “old-style”

Ingredients

Preparation

Boil the prawns for 3-4 minutes and leave to cool.
Boil the potatoes with their skin on for approx. 20 minutes, depending on their size, or until tender when tested with a fork.
When cold, peel and cut the potatoes in half, horizontally.
Using a melon baller, carefully remove the top layer of the potato to make a basket shape for filling.
Repeat the operation for all potato halves.
Put the potato flesh in a bowl. Add the “Bonito del Norte”, shredded, the chives, salt and the old-style mustard. Mix well and add the prawns.
Keep a few prawns back to decorate.
Stuff the potatoes with the mixture and top with a few prawns. Put to one side in the fridge.
Before serving, if desired, drizzle with olive oil or with a dressing of well-beaten olive oil and honey.

Potatoes stuffed with “Bonito del Norte” and little prawns “old-style”