Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF
Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys smoked haddock stuffed baked potato, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF. This twist on a tuna & sweetcorn topping for a baked potato is a great idea for lunch. The cheese topping is purely optional but I like to use a mixture of MozzaRisella and Violife brand dairy-free cheeses or a.

Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook vickys smoked haddock stuffed baked potato, gf df ef sf nf using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF:
  1. Prepare 4 baking potatoes
  2. Prepare 300 g smoked haddock fillets
  3. Make ready 1 heaped tbsp sunflower spread
  4. Get 4 tbsp coconut milk
  5. Take 120 g sweetcorn, frozen or tinned
  6. Take 4 spring onions, sliced
  7. Make ready 75 g grated cheese - totally optional - I use Violife, the dairy & soy-free brand
  8. Take to taste salt & pepper

Scatter a little water round the potatoes (just use your hands). Pierce each potato with a fork and sprinkle sea salt on top of them. The potatoes should be tender through to the middle. Cook the potatoes in boiling water until tender, then drain, cool and slice into rounds.

Instructions to make Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF:
  1. Prick the 4 potatoes all over with a fork and microwave together on a sheet of kitchen towel on high for 20 minutes, turning upsides down halfway through. Test for doneness and add a minute or 2 more if needed. Alternatively rub them with oil, sprinkle with salt then oven bake them at gas 5 / 190C / 375F for 60 - 70 minutes
  2. Meanwhile melt the sunflower spread in a frying pan and cook the fish over a medium heat for 5 minutes
  3. Flake the fish then stir in the coconut milk, sweetcorn and spring onion. Keep warm on a low heat
  4. Slice the baked potatoes in half and scoop out the insides. Put into a bowl and mash
  5. Stir in the fish / sweetcorn mixture and season with salt & pepper
  6. Spoon back into the potato shells and pile high
  7. Sprinkle the cheese over and put under the grill / broiler on a medium heat until the cheese is bubbling and melted. 'MozzaRissella' brand is also a very good melting vegan cheese

Divide the haddock among the ramekins or place in the large. Put the rest of the olive oil into a frying-pan. Drizzle with olive oil and rub all over the skin of the baked potatoes. Season each with the salt and pepper. Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.

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