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Ingredient:
6 medium baking potatoes
Olive oil
30g butter or margarine
30g flour
400ml milk
2 tbsp tartar sauce
3 basa fillets (I used frozen ones and defrosted them in the fridge overnight) cut into small pieces - around 3-5cm
1 carrot roughly grated
A handful of frozen peas
Salt and pepper
Knob of butter or margarine
2 handfuls of grated cheddar cheese
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Method:
- Heat the oven to 200C
- Place the baking potatoes on a baking tray. Rub the skins with olive oil and sprinkle with a little salt.
- Bake for 45mins -1 hr until cooked through.
- In the meantime, make the filling.
- Add the butter and flour to a large non stick pan. Heat until the flour has disappeared and you have a doughy mixture. Stir continuously.
- Slowly add the milk a little at a time, bringing it to the boil each time before adding more.
- Stir in the tartar sauce, fish pieces, grated carrot, frozen peas and season with salt and pepper.
- When the potatoes are cooked through, cut them in half and carefully scoop the potato insides into a bowl.
- Return the empty skins to the tray.
- Add seasoning and a knob of butter to the potato and mash with a fork.
- Divide the fish filling between the potato skins, so they're roughly filled up by about two thirds.
- Top each one with mashed potato and a generous sprinkle of cheese.
- Return to the oven for 30 minutes, or until the fish is cooked through.
