Baked Potatoes Stuffed with Brandada

This recipe is my trophy from a saint’s day fair in the Catalan Pyrenees. Anywhere in the world you go these days, you find baked potatoes with toppings. But these, prepared by a group of village women, were in a class of their own. Stuffed with salt cod and potato puree, and capped with allioli, the Catalan garlic mayonnaise, the result was earthy and wonderful. I like to use small to medium-size baking potatoes and serve them as a substantial tapa or as part of a buffet. Larger pot