Creamy Leek and Smoked Haddock Jackets

Preheat the oven to 200C. Pierce the potatoes, rub with oil and salt, and bake for 1 hour. Meanwhile, fry the leeks in the oil for 10 mins until soft, season and transfer to a bowl. Add the milk and chopped fish to a saucepan and bring to a simmer for 6 mins.
Remove the potatoes from the oven and split in half. Scoop almost all the flesh into a mixing bowl (reserve the crispy skins), and add 8 tbsp of milk from the fish pan. Mash until smooth, stir in the leeks, 75g cheese, the mustard and almost all the parsley.
Flake the fish into the mixture (discard the remaining milk), and gently stir to combine. Spoon the mixture back into the potato skin shells, sprinkle with the remaining cheese and parsley, add some black pepper, and bake for 15 mins. Serve hot with a side salad - delicious!

90 mins

4 serving

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