Smoked Haddock and Cheddar Jackets
Bored of the standard tuna mayo or cheese and beans toppings on your spuds? Try these Smoked Haddock and Cheddar Jackets from Olive magazine to liven up your lunchtime meal.
Ingredients – Serves 4
300g smoked haddock
4 large baking potatoes
4 tbsp crème fraîche
6 spring onions, chopped, including green bits
100g cheddar, grated
1 tbsp wholegrain mustard
Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes all over with a fork then bake for 50 minutes-1 hour or until tender.
Meanwhile, put the haddock in a dish and cover with boiling water. Cover and leave for 10 minutes, then flake, discarding any skin and bone.
Halve the potatoes and scoop out the middles into a bowl, leaving a 1cm-thick shell. Add the crème fraîche, spring onions (keep a small handful to finish), half the cheese and the mustard, season well and mash.
Gently stir in the haddock then pile the mixture back into the shells. Rough up the surfaces, then sprinkle with the remaining cheese.
Bake for 15-20 minutes or until piping hot, then scatter with the rest of the spring onion to serve.
Source: Olive Magazine