First, we made Fish n’ Chips (Healthier Style). Then we cooked an alternative version called Fish n’ Chips Reimagined that combined the fish and potato into one all encompassing entree with the potato component baked into the fish. Now, we’ve turned our original reimagined recipe inside out and stuffed our fish into the potato! At its heart, this is really a fun way to combine two of our favourite recipes: Twice Baked Potatoes and Haddock Fish Cakes!
As for the fish, we used a combination of porgy and white grunt that my sous chef and I caught while deep sea fishing in Florida. That said, any flaky white fish will work. Cod and Haddock are more traditional, but something like Tilapia would also work.
Time: 60 Minutes (most of which is potato roasting time)
Ingredients:
- Russet Potato(es)
- White Fish of your choice
- Onion
- Milk
- Butter
- Black Pepper
- Salt
- Parsley or Chives (depending on your taste buds)
Method:
- Preheat your oven to 350 degrees F.
- Wash your potato(es), give them an oil spray, and wrap them in foil. Then, bake for 45-50 minutes until soft.
- As your potatoes bake, dice your onion, and slice your fish into thin strips.
- Melt some butter in a pan, and cook your onions until they turn opaque and begin to caramelize a little.
- Add your fish, and sprinkle in a little salt and pepper. Sautee until the fish is cooked. Then, remove from the heat and set aside to wait for your potatoes.
- When your potatoes are soft, remove from the oven, cut in half, and scoop out the innards with a spoon or fork. Be careful to not go through the skin. Place the potato innards in a bowl.
- Add some butter and milk to your potato flesh bowl, and mash together with a fork.
- Add your mashed potatoes to your fish/onion pan, and stir to combine. Then, reheat everything in the pan.
- When your fish/potatoes are hot, scoop back into your hollowed potato skins.
- Plate, top with optional parsley, chives, or sauce, devour, and enjoy!
