Ingredients :
- 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
Method :
- 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
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