Stuffed or twice-cooked potatoes are such a warming and
comforting winter dish.
The other great thing is that they stretch a small amount of protein. The other day JR had been charged with the fish shopping and came home with supposedly three meals of fish – the amount of salmon was fine as was the white fish, but the smoked fish was seriously short so that’s when I decided that it was time for one of my
favourite winter meals – stuffed potatoes.
Smoked Fish Stuffed Potatoes
4 large potatoes
knob of butter
about ½ cup milk
250g smoked fish, skin and bones removed, flesh flaked
4 tbsp chopped parsley
½ cup grated hard cheese of your choice – I used a local sheep cheese
1 Preheat oven to 200°C.
2 Wash potatoes, but do not peel, dry with paper towels. Pierce with a fork in several places and grind over salt. Place
potatoes on a baking tray and cook, turning over halfway through, for 45-60 minutes or until tender and cooked through.
3 Cut the top from each cooked potato, scoop out the flesh to make potato shells. Place potato flesh, butter and milk in a bowl and roughly mash. Add fish and parsley and mix to combine. Place potato shells back on the baking tray.
4 Fill the empty potato shells with the potato mixture, scatter with cheese and sprinkle with a little paprika. Bake 20-30minutes longer until cheese melts and is golden and potato is heated through.
So tell me, what do you add to stuffed to potatoes for flavour?
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Parsley: The Chef’s Garden @ Epicurean – Hastings; Potatoes: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Smoked Paprika: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard Ingredients: salt, butter
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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