Lucy Madden

Soufflé Baked Potato with Smoked Haddock

Preparation info
    • Difficulty

      Easy

Appears in
The Potato Year: 300 Classic Recipes
The Potato Year

By Lucy Madden

Published 2015

  • About

This recipe is useful if you have a little leftover smoked fish. Ricotta cheese is widely available, but if you can’t get it substitute cottage cheese.

Ingredients

  • 4 large potatoes
  • 4 tablespoons smoked haddock, cooked
  • 6 oz (

Method

Bake the potatoes and when cooked, scoop out the centre and put through a sieve. Add the fish, cheese, parsley, beaten egg yolks and the seasoning to the potato pureé.

Whip the egg whites until stiff and fold into the potato mixture. Divide between the four shells and put back in a moderate oven (gas mark 5/375°F/190°C