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 …more

Ingredients

4 servings

4 baking potatoes
300 g smoked haddock fillets
1 heaped tbsp sunflower spread
4 tbsp coconut milk
120 g sweetcorn, frozen or tinned
4 spring onions, sliced
75 g grated cheese – totally optional – I use Violife, the dairy & soy-free brand
to taste salt & pepper

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
Meanwhile melt the sunflower spread in a frying pan and cook the fish over a medium heat for 5 minutes
Flake the fish then stir in the coconut milk, sweetcorn and spring onion. Keep warm on a low heat
Slice the baked potatoes in half and scoop out the insides. Put into a bowl and mash
Stir in the fish / sweetcorn mixture and season with salt & pepper
Spoon back into the potato shells and pile high
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