English goat's cheese, especially the fresh variety, has a beautiful, mild flavour that complements the prawns.
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8 large new potatoes, about 85g (3oz) each, scrubbed
Olive oil for brushing
350g (12oz) tomatoes, chopped
5 spring onions, finely chopped
¾ teaspoon paprika
Salt and black pepper
1-2 teaspoons tomato purée (optional)
85g (3oz) fresh goat's cheese
2½ tablespoons low-fat Greek-style yoghurt
175g (6oz) peeled, cooked prawns, defrosted if frozen
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Method Prep:10min › Cook:30min › Ready in:40min
Heat the oven to 220°C (425°F, gas mark 7). Cook the potatoes in boiling, salted water for 12-15 minutes until tender, then drain. Brush the skins lightly with oil and cut a deep cross through each potato without cutting all the way through. Place, cut side up, in a shallow baking dish.
While the potatoes are cooking, brush a saucepan lightly with oil and add the tomatoes, spring onions and paprika. Stir and cook over a medium heat for 5-10 minutes until reduced but still chunky. Add salt and pepper to taste, and tomato purée if the flavour needs a boost.
Put the goat's cheese and yoghurt in a bowl and beat. Stir the prawns into the tomato mixture and spoon into the potatoes. Top with the cheese mixture. Sprinkle with pepper and bake for about 7 minutes until the cheese is hot and beginning to brown, then serve at once.