Fish pie potato skins
4
Points®
Total time: 1 hr 45 min • Prep: 15 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Potatoes, Raw
4 portion(s), large
Calorie controlled cooking spray
4 spray(s)
Leek
1 medium
Fish pie mix
320 g
Half Fat Crème Frâiche
150 g
Wholegrain Mustard
1 tablespoon(s), level
Chives, Fresh
½ tablespoon(s)
Parsley, fresh
½ tablespoon(s)
Half fat Cheddar cheese
40 g
Salad leaves
4 portion(s)
Instructions
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.
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