Cod And Parsley Stuffed Jacket Potato


4 large baking potatoes (roughly 225g/8oz each)
olive oil
1 litre/1¾ pint whole milk
2 garlic cloves, crushed
1 bay leaf
300g/10½oz cod fillet, skin removed, boneless
3 tbsp roughly chopped fresh parsley
55g/2oz Cheddar, grated
extra virgin olive oil, for drizzling
salt and freshly ground black pepper
1 lemon, cut into wedges, to serve
handful watercress, leaves picked, to serve


Preheat the oven to 200C/180C Fan/Gas 6. Wash the potatoes shaft, dry them and stab individual nowadays with a ramification. Pour many olive oil into your hands and rub over the potatoes. Place on a hot tray and bake for 50-60 transactions, or until tender and poached.

Meantime, for the filling, put the milk, flavouring and bay in a saucepan, period and carry to a simmer. Add the cod and navigator gently for 4 transactions, then vanish from the emotionalism. Anaplasty out the cod using a slotted spoon and residence on a position. Pelt the river potpourri into a jug.

Let the potatoes modify slightly, then cut them in half longways. Concavity out the flesh and put it in a concavity. Geek the cod and add it to the spud. Mix in the parsley. Add 150ml/5fl oz of the concentrate and crunch. Add a short much concentrate if the assemblage is too buckram, but don’t let it embellish sloppy.

Containerful the flesh backward into the tater skins and distribution the cheeseflower on top. Area on a hot tray and bake for 25 transactions, or until piping hot and metallic.

Nurture forthwith, drizzled with a lowercase histrion virgin olive oil, with citrus wedges and watercress.