Smoked haddock-stuffed spuds
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Andrew Burton
Smoked haddock-stuffed spuds
Baked potatoes loaded with a creamy smoked haddock and spring onion mixture make a comforting sofa supper for two
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
545Kcal
Fat
14gr
Saturates
8gr
Carbs
60gr
Sugars
6gr
Fibre
7gr
Protein
41gr
Salt
2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 baking potatoes (about 300g each)
- 1 x 100g pack baby leaf spinach
- 1 x 240g pack smoked haddock fillets
- 70g lighter crème fraîche
- 2 tsp wholegrain mustard
- 2 tbsp chopped dill or chives, plus extra to serve
- zest of ½ lemon
- 4 spring onions, finely sliced
- 40g mature cheddar, finely grated
- salad leaves, to serve
Step by step
Good to know
If you have more time on your hands, bake the potatoes in a hot oven for 1-1½ hours until tender instead of part-cooking in the microwave. This will give a crispier skin before adding your filling.
- Pierce the potatoes a few times with a fork, then microwave on high for 12-14 minutes, turning halfway, until tender when pierced with a knife. Place the spinach in a colander over the sink and pour over a kettleful of boiling water to wilt.
- Meanwhile, place the haddock in a pan and add enough water to just cover. Bring to a simmer and cook the haddock gently for 5 minutes, then remove from the heat. Lift out the fish using a slotted spoon and set aside on a plate.
- Squeeze out as much excess water from the spinach as you can and place in a bowl. Add the crème fraîche, mustard, herbs, lemon zest and spring onions, then season and stir well. Flake in the smoked haddock and gently stir to combine.
- Preheat the grill to high and line a baking tray with kitchen foil. Halve the potatoes lengthways, season with salt and place on the tray. Pile the smoked haddock mixture on top and scatter over the cheese. Grill until golden. Serve with dressed salad leaves, if you like, and top with the extra herbs.
