Description
Delicious and comforting Fish Pie Baked Potatoes recipe that combines the goodness of fish pie with the convenience of a baked potato. Creamy and flavorful filling topped with cheesy mashed potatoes, baked to perfection.
Ingredients
Units
Scale
Potato/Topping
- 6 large Baking Potatoes (approx 350g/12oz EACH)
- 100g / 1 cup Cheddar, grated
- 60ml / 1/4 cup Double/Heavy Cream
- 2 heaped tbsp Butter
- 1 tsp English Mustard
- Salt & Pepper, to taste
Filling
- 2 tbsp Butter
- 1 large Leek, dark/firm part removed then finely diced
- 2 tbsp Flour
- 300ml / 1 1/4 cups Milk, at room temp
- 120ml / 1/2 cup Double/Heavy Cream, at room temp
- 2 tbsp finely diced EACH: Fresh Parsley, Fresh Chives, plus more to serve
- 1 Vegetable Oxo/Bouillon Cube, crumbled
- 1/8 tsp EACH: Ground Nutmeg, White Pepper, or to taste
- 450g / 1lb boneless skinless Fish, patted dry and diced into small chunks (see notes)
- Salt, to taste
Instructions
- Preheat the oven: Preheat the oven to 200C/400F. Place the potatoes on a large baking tray and coat in oil and salt. Bake for 1 hour until tender.
- Prepare the potatoes: Slice off the top of the potatoes and scoop out the center. Mash with butter, cream, mustard, cheese, salt, and pepper.
- Make the filling: Fry leek in butter, add flour, then gradually mix in milk and cream. Season and thicken the sauce, then fold in fish.
- Assemble: Fill potato skins with the fish mixture, top with mash, and bake for 20 minutes until golden and bubbly.
Notes
- Use smoked haddock, cod, salmon, or other fish pie filling for the recipe.
- Ensure the sauce is thick before adding the fish to prevent sogginess.
- Serve with vegetables like green beans, peas, or sweetcorn.
- Calories are per potato.
Nutrition
- Serving Size: 1 potato
- Calories: Approximately 400 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 60mg
