• 4 large baking potatoes
  • 300g smoked haddock
  • 4 tbsp crème fraîche
  • 6 spring onions, chopped, including green bits
  • 100g cheddar, grated
  • 1 tbsp wholegrain mustard


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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 smoked 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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