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Fish pie potato skins

Fish pie potato skins

Total Time
1 hr 50 min
15 min
1 hr 35 min
Two of the world’s great comfort food classics in one! We’ve stuffed crisp baked potato jackets with a creamy fish pie filling, then topped them with a cheesy, fluffy mash - a matchmade in heaven.


Reduced carb potatoes

800 g, (4 x 200g)


1 whole, finely sliced

Skinless white fish, raw

300 g, thick, skinless fillets, cut into 2cm pieces

Light sour cream

100 ml

Whole grain mustard

1 tbs

Fresh chives

2 tsp, chopped

Fresh flat-leaf parsley

2 tsp, chopped, plus extra to serve

Extra light cheddar cheese

cup(s), grated, (40g), grated

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Place potatoes on a baking tray, prick the skin with a fork and bake for 1 hour, or until tender when tested with a skewer.
  2. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook leek, stirring often, for 5-6 minutes until tender. Add fish, sour cream, mustard, chives and parsley, cook, stirring for 1 minute, until combined. Remove from heat and season with salt and pepper (fish won’t be cooked through at this stage).
  3. Cut baked potatoes in half. Using a teaspoon, scoop out the potato flesh and transfer to a bowl, leaving a 5mm shell of potato in the skins. Place the potato skins on a baking paper-lined baking tray and fill with fish mixture.
  4. Add half the cheese to the reserved potato flesh, season with salt and pepper and mash until almost smooth. Spoon mash over the top of fish mixture in potatoes. Scatter over remaining cheese and bake for 25 minutes or until golden. Serve sprinkled with extra parsley.


We used John Dory fillets, but any firm white fish will work in this recipe.