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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!
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large potatoes
  • 2 small or 1 large smoked mackerel fillets
  • 2 spring onions
  • 2 Tbsp chopped chives
  • 2 Tbsp horseradish mixed with 2 Tbsp sour cream or crème fraîche
  • Salt and pepper
  • Pinch of cayenne pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.