Smoked Haddock Jacket Potatoes
| Published: 1st November 2007 13:30 |
Servings: 2
Preparation Time: 15 minutes
Cooking Time: 1 hour 45 minutes
Ingredients
2 Large Baking Potatoes
2 Smoked haddock fillets
100 - 200ml Milk
Bay leaf
4 Whole peppercorns
50ml Double cream
50g Butter
2 tsp Chives, chopped
50g Cheddar cheese, grated
Method
1. Preheat the oven to 180oC, clean the potatoes and pierce with a skewer to release the steam during cooking. Bake for 11/2 hours, until the inside is fluffy and the skin is crispy.
2. While the potatoes is baking, In a heatproof dish place the smoked haddock fillets and double cream, add the bay leaf, whole peppercorns and add enough milk to just cover the fish.
3. Place in the oven with the potatoes for the last 20 minutes of the potatoes' cooking time.
4. Cut the potatoes in half and scoop the flesh out into a bowl add the butter and enough of the cooking liquor to make a smooth creamy mash, add in the flaked cooked smoked haddock and chives and stir.
5. Divide the mixture between the potato skins and top with the cheese, place on a baking tray and return to the oven for 10 minutes to melt the cheese.
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