Photo of Fish pie potato skins by WW

Fish pie potato skins

Points® value
Total Time
1 hr 45 min
15 min
1 hr 30 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.


Potatoes, Raw

4 portion(s), large

Calorie controlled cooking spray

4 spray(s)


1 medium, trimmed and finely sliced

Fish pie mix

320 g, We used Sainsburys

Half Fat Crème Frâiche

150 g

Wholegrain Mustard

1 tablespoon(s), level

Chives, Fresh

½ tablespoon(s), chopped

Parsley, fresh

½ tablespoon(s), chopped

Half fat Cheddar cheese

40 g, grated

Salad leaves

4 portion(s), to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes onto a baking tray, prick the skin with a fork and bake for 1 hour to 1 hour 15 minutes until crisp on the outside and tender throughout.
  2. Meanwhile, mist a small frying pan with cooking spray and fry the leek over a medium heat for 6-7 minutes until tender. Transfer to a bowl, let cool slightly, then add the fish pie mix, crème fraîche, mustard, chives and parsley. Season well and mix to combine.
  3. When the potatoes are cooked, halve each one and carefully spoon out the potato flesh into another mixing bowl, leaving a 5mm shell of potato in the skin. Transfer the skins to a baking tray and fill them with the fish mixture.
  4. Add 30g of the cheese to the reserved potato flesh, then season and mash until mostly smooth. Spoon the mash over the top of the fish mixture then scatter over the remaining cheese. Bake for 20-25 minutes until golden and bubbling.
  5. Scatter the extra parsley over the potatoes and serve with the green salad on the side.


These are great to serve on Bonfire Night or when you have guests over for dinner – you can simply double the quantities to serve more.