Soufflé Baked Potato with Smoked Haddock

Rate this recipe

Preparation info

    • Difficulty


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.


  • 4 large potatoes
  • 4 tablespoons smoked haddock, cooked
  • 6 oz (175 g) ricotta cheese
  • 1 tablespoon chopped parsley
  • 2 eggs, separated
  • Sea salt and freshly ground black pepper


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) for 15 minutes.

‘And all you have for your labour is the potato?’

‘That’s all, ma’am, that’s all; and it’s many of us that can’t get a sup of milk with ’em, no, nor the salt; but we can’t help it, we must be content with what the good God sends us.’

From The Bible in Ireland by Asenath Nicholson, c. 1840.

Part of