Ingredients
Units
Scale
- 4 russet potatoes 2 tbsp olive oil
- coarse sea salt
- 1 cup milk
- 1/2 lb smoked cod
- 1 tbsp butter
- 2 tbsp sour cream
- 1/4 cup poaching milk
- 1/2 cup cheddar cheese
- 1 green onion chopped
- 1 tbsp fresh chopped dill
- 1/2 tsp salt
- 1/4 tsp pepper
- drizzle of olive oil
Instructions
- Preheat oven to 400
- Rub the potatoes with the olive oil, place on a baking sheet and sprinkle with the salt. Bake until fork tender.
- Place the milk in a sauté pan and bring to a gentle simmer, add the fish and poach for 10 minutes, remove the fish and reserve the liquid.
- Cut the potatoes in half and scoop out 3/4 of the filling leaving a nice potato base at the bottom.
- set the skins aside and place the potato into a bowl, add the reserved milk, butter and sour cream, mix well blend in the cheddar cheese and fold in the smoked cod, green onion, fresh dill and season with the salt and pepper. drizzle with olive oil.
- Place the filling back into the potato skins, place on a parchment lined baking sheet and bake for 20 minutes.
- Category: entrees, Sides, Fish, recipes