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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how 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 will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.

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. See recipes for Smoked haddock & creamy Puy lentils with Dill #MyCookbook too.

To get started with this particular recipe, we have to 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 that.

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

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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

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