Mackerel loaded potato skins
In my family we all love loaded potato skins, so when I make a one-tray Sunday roast I bake few, large potatoes using the lower shelf in the oven. Then I let them cool and chill in the fridge to create easy midweek suppers. Stuffing the potato skins is very easy and versatile – you can use up all sorts of ingredients from your larder and fridge. These mackerel loaded potato skins are a perfect example. Obviously, you could make this dish from scratch, but if you use ready-baked potatoes, it takes less than half an hour to create a fulfilling meal. Serve it with a crispy salad!
Ingredients
Method
- Wash, scrub and pat dry the potatoes, then prick them all over with a fork. Place them on a lightly greased baking sheet. Season with salt.
- Bake for about an hour, in a medium-hot oven, until the potatoes are cooked through (test with a skewer). Let the potatoes cool. Rest or chill them until you’re ready to serve.
- Cut the potatoes in half (lengthwise). Using a spoon, scoop out the potato flesh, making sure the skin doesn’t tear by holding the potato half in your hand.
- Rub some butter or oil inside the skins, then place them, skin side down, on a lightly oiled baking sheet. Bake at 170-190°C for 8-10 minutes until crispy and golden.
- Meanwhile flake the mackerel and chop the spring onions, then add these to the scooped-out potato flesh. Add the horseradish mixture and the chopped chives. Season with salt and pepper. Add the cayenne. Mix gently, taste, and adjust the seasoning/heat.
- Take the potato skins out of the oven, and fill them with the potato& mackerel mixture. Bake in the oven for about 10 -20 minutes to warm through.