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

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


4 servings

  1. 4 baking potatoes

  2. 300 g smoked haddock fillets

  3. 1 heaped tbsp sunflower spread

  4. 4 tbsp coconut milk

  5. 120 g sweetcorn, frozen or tinned

  6. 4 spring onions, sliced

  7. 75 g grated cheese – totally optional – I use Violife, the dairy & soy-free brand

  8. to taste salt & pepper


  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

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