This is a really quick, cheap and filling weeknight dinner or weekend lunch that always goes down well. You could use a drained tin of salmon or some white fish fillets instead of the smoked haddock, just add some mustard or chopped fresh herbs to enhance the flavour.
4 large baking potatoes
300g smoked haddock fillets
4 Tbsp double cream
1 handful of frozen sweetcorn, defrosted (or 1 small tin of sweetcorn, drained)
75g grated Cheddar cheese
Prick the potatoes in several places with a fork. Cook the potatoes in the microwave on high for between 5 and 8 mins. Take them out of the microwave and put them into a preheated oven at 220°C/425ºF/Gas Mark 7 and bake for 15 mins. This finishes off cooking the potatoes and helps to get the skins nice and crispy.
In a non-stick fryingpan, cook the haddock in the butter for around 5 mins. Gently break it into flakes before stirring in the cream and sweetcorn. Season to taste.
Remove the cooked potatoes from the oven and set the oven grill to a medium heat. Slice open the potatoes and scoop out the flesh in the middle. Mash the scooped out potato flesh and mix it with the creamy haddock mixture. Gently spoon the mixture back into the potato skins. Top with the grated Cheddar cheese and cook on a baking tray under the grill until the cheese has melted. Serve with a large side salad or some steamed greens.