Baked Potato with Garlic-Butter Snails

Prepared escargots and their herb butter fill a soft baked potato.

Cooking time ≈ 1 h 45 min

Estimated nutrition · Per serving
≈ 560 kcal · Protein 15 g · Carbs 41 g · Fat 39 g

Ingredients

• 1 giant potato
• 1-2 packs frozen prepared snails in garlic butter and herbs (escargots)
• 1–2 tbsp butter
• salt and black pepper
• parsley
• a few drops of lemon juice (optional)
• olive oil

Method

1. Pierce the washed, dried potato, coat with oil and salt and wrap in foil. Bake at 190–200°C for about 90 minutes until tender.
2. Bake prepared snails according to their packet, usually 8–12 minutes. Remove shells and retain the garlic butter.
3. Split and fluff the potato, mixing in butter and salt. Top with snails, garlic butter, parsley, pepper and optional lemon juice.