Baked tatties with smoked haddock

Name: Baked tatties with smoked haddock
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 4 large baking potatoes - Golden Wonder, King Edward or Maris Piper; 2 tbsp. olive oil; 2 medium fillets of smoked haddock around 450 g; 50 g butter; Juice of 1 small lemon; 200 mL tub crème fraîche; A small bunch of chives or spring onions, chopped

Transform the humble jacket potato with this indulgent smoked fish filling.

By The Good Housekeeping Cookery TeamUpdated: 01 August 2023

Jump to recipe

getty//Getty Images

Nothing beats a jacket potato, its crispy skin and warm, fluffy inside are the perfect remedy for colder weather. This indulgent filling of smoked haddock, crème fraîche, and chives elevates the humble spud to new heights – but takes very little effort to achieve. Win, win.

Did you know you could make jacket potatoes in your slow cooker, too? Here's how.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr 25 mins

Total Time:

1 hr 40 mins

Cal/Serv:

510

Ingredients

4 large baking potatoes - Golden Wonder, King Edward or Maris Piper
2 Tbsp.
olive oil
2 medium fillets of smoked haddock around 450 g
50 g
butter
Juice of 1 small lemon
200 ml
tub crème fraîche
A small bunch of chives or spring onions, chopped

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan oven) mark 6. Scrub the potatoes, dry, then rub with olive oil, salt and pepper. Cook on the rack of the oven for 11⁄4hr or a bit longer, depending on the size of potato. The skin should be deep golden and crisp and the flesh soft.
2. Step 2
  While the potatoes are cooking, cover the smoked haddock with cold water for 10-15min to remove some of its saltiness.
3. Step 3
  When the potatoes have been in the oven for a good 30min, drain the haddock and put it in a buttered shallow ovenproof dish. Squeeze over the juice of half a lemon, cover with buttered foil, then pop in the oven alongside the potatoes for 10-15min until just cooked. Check after 10min - the fish should be opaque and the flesh moist. When cool, use a fork to pull the fish into large flakes.
4. Step 4
  Remove the potatoes from the oven and split open lengthways. Using a spoon, scoop the flesh out into a bowl and add the remaining butter, the haddock juices and 4tbsp of crème fraîche. Mash with a fork until smooth, then stir in the flaked haddock and the chives or spring onions. Don't be too heavy handed or the haddock will break into little pieces. Taste for seasoning and add a little more lemon juice if the haddock is very salty. Spoon the mixture back into the potato skins, then pop into the oven for 10min until the tops begin to brown. Serve topped with dollops of the remaining chilled crème fraîche and a watercress salad.