FISHY POTATO SKINS

Yields6 Servings

6 medium baking potatoes about 250g each

For the filling

40 g butter

1 leek very finely sliced

1 large red onion, finely chopped

3 cloves garlic, crushed

2 anchovy fillets, finely chopped

100 g skinless salmon, cubed

100 g skinless cod, cubed

100 g small peeled prawns, chopped

200 g crème fraiche

1 tbsp chopped parsley

1 tbsp chopped chives

1 tbsp wholegrain mustard

Salt and pepper to taste

For the topping

1 tsp fine sea salt

50 g gruyere cheese

1 tbsp crème fraiche

Preheat the oven to 200C/Gas6; put the potatoes on a baking tray and bake for 1-1 ½ hours, until the skins are crispy and inside soft; remove from the oven and allow to cool until you can handle them

Heat the butter in a frying pan over a medium heat; add the leek, onion and garlic and fry for about 5 minutes, stirring occasionally; take off the heat and add the remaining filling ingredients and stir to mix well

Halve the potatoes and scoop most of the flesh into a bowl; leave about 5mm of flesh against the skin; fill each potato skin with the fish filling and place on a baking tray or use a 12-hole muffin tin so the filled potato halves don’t fall over

Mix the potato with the cheese and crème fraiche until fairly smooth then spread it on top of the fish filling in each potato skin; bake for 20-30 minutes until the potato is slightly coloured

FISHY POTATO SKINS

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