Skagenröra Baked Potato


Cold shrimp salad + warm potato = match made in heaven



The baked potato is a simple yet hearty addition to any meal, but here in the United States, there are really only a couple ways to load it up. In my episode, “5 Countries Teach Us How to Level Up the Baked Potato,” I was so excited to learn about all the different toppings and fillings used throughout our planet. Skagenröra, or shrimp salad, is a fresh, simple Swedish topping that I never would have thought to put on a baked potato—but I’m oh-so glad I did!

This recipe comes from Amanda on the west coast of Sweden in Gothenburg. The name “skagenröra” is made up of the word “Skagen,” which is a place in Denmark, and “rora,” which means mix. The chef creator assigned this particular shrimp recipe this amalgamative name because he was sailing past Skagen when he came up with it, and, of course, it is an excellent mix of ingredients! Skagenröra is common throughout Sweden, and many people buy it in stores or make it at home. To Amanda, this food tastes like summer and hanging out with her friends.

Made from shrimp, mayo, dill, and lemon, this mixture is absolutely divine. Some people add sour cream, finely diced red onion, or even roe if you’re fancy! My final skagenröra was salty, fresh, and light despite the heavy use of mayo. It’s amazing how certain ingredients can alter a creamy base and make it taste so lightweight. This mix balances the heaviness of a baked potato wonderfully, and I really enjoyed the herby topping.

I was raised to prepare and eat certain foods in familiar ways. For example, the baked potato always included cheese, sour cream, butter, and maybe some bacon and chives if I was getting crazy. Slapping shrimp salad on a baked potato and calling it a meal is a novelty to me, but alas! I really enjoyed this recipe, and I hope you do, too.

Watch the Video

Skagenröra Baked Potato


  • 1 baked potato
  • 400 g cooked shrimp shelled
  • 100-200 ml mayo
  • 1 bunch fresh dill
  • salt & white pepper to taste
  • grated horseradish to taste


  • Coarsely chop the shrimp and place them in a bowl
  • Add enough mayo to properly coat all of the shrimp and make the mix creamy. Be careful though not to add too much as this will turn everything into more of a sauce, which is not the idea.
  • Add the dill, salt and pepper and some grated horseradish if you like it. Let the salad sit for 10 minutes or so in the fridge. Stir again, adjust the texture with more mayo if necessary and once again adjust the seasoning.
  • Serve the salad in your baked potato with a wedge of lemon on the side.


Recipe inspired by SBS Food
Course: Dinner, Lunch
Region: Europe
Diet: Gluten Free
Keyword: Crowd-pleaser


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