- 4 baking potatoes
- 500g Haddock fillet
- 1 red onion finely chopped
- 50g red Leicester cheese
- 50g fresh dill chopped
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
1Prick the potatoes with a fork, put onto a baking tray and bake in the oven at 180c for around an hour or until the skins start to crisp up, and by squeezing them you can feel that the flesh inside is soft.
2Once potatoes are in the oven take your Haddock fillets and simply season with salt, pepper and a drizzle of oil. Wrap the fillets into a foil parcel and bake in the oven for around 20 mins, then remove and allow to cool still wrapped in the parcel.
3Once potatoes are done, slice them in half and gently spoon out the soft flesh into a mixing bowl leaving just a thin layer of the flesh inside the skin to help them keep their shape and stop them collapsing. Once you have emptied all of your skins, put them back onto the baking tray skin side down and bake I the oven for a further 10 minutes until they become crispy and golden on the inside.
4Meanwhile, unwrap your foil parcel containing the haddock fillets and tip any liquid inside into the bowl of soft potato flesh. Then break up the fillets into flakes with a fork and add them to the bowl, along with the chopped dill, olive oil and lemon juice. Season with plenty of sea salt and black pepper and then gently mix the contents of the bowl until all even.
5Take your crispy skins on the tray, and load them up with a generous helping of the potato mixture. Finish with a light grating of red Leicester, or any other cheese you fancy and then return the loaded skins to the oven for around 15 minutes until golden.