Cod and parsley stuffed jacket potatoes

Cod and parsley stuffed jacket potatoes

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Stuffing jackets is a great way to ‘glam up’ the humble potato. This recipe uses cod, parsley and Cheddar but I’ve done it with all sorts of other things: smoked haddock, oxtail, ham hock, blue cheese and broccoli. The possibilities are endless, so go on, use your imagination!

Ingredients

Quantity Ingredient
4 large baking potatoes, washed
olive oil, for cooking
sea salt
freshly ground black pepper

For the filling

Quantity Ingredient
300g cod fillet, skinned
1 litre milk
2 garlic cloves, peeled and crushed
1 bay leaf
3 tablespoons chopped parsley
4 tablespoons freshly grated cheddar

To serve

Quantity Ingredient
1 lemon, cut into wedges
a bunch watercress, leaves picked
extra virgin olive oil, to dress

Method

  1. Preheat your oven to 200°C.
  2. Rub the potatoes with some olive oil. Make 4 little mounds of sea salt on a baking tray and place a potato on each one. Bake in the oven for 50 minutes – 1 hour until the potatoes are crispy and cooked.
  3. Meanwhile, for the filling, check the cod fillet for any pin bones. Put the milk, garlic, bay leaf and a little seasoning into a saucepan and bring to a simmer. Add the cod and simmer very gently for 4 minutes, then remove the pan from the heat. Carefully lift out the cod onto a plate and pour the milk into a jug.
  4. When the potatoes are cooked, let them cool slightly then cut in half lengthways. Scoop out the cooked flesh from the potato skins into a bowl. Flake the cod and add to the potato with the chopped parsley. Add 150ml of the milk and mash with a potato masher. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy.
  5. Spoon the mixture back into the jacket potato skins and scatter the cheese on top. Place the stuffed jackets on a baking tray and return to the oven for 25 minutes until piping hot and golden.
  6. Serve straight away, with lemon wedges and watercress dressed with a little extra virgin olive oil.
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