Fish pie potato skins
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
Whole grain mustard
2 tsp, chopped
Fresh flat-leaf parsley
2 tsp, chopped, plus extra to serve
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
1 x 3 second spray(s)
- 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.
- 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).
- 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.
- 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.