Fish and Chip Potato Skin
- Approximately 1 cup of cod, cooked and chopped
- Your favorite tartar sauce
- 1 lemon wedge
- 3 small to medium sized russet potatoes, rinsed clean
- 4 tbsp of unsalted butter
- Salt to taste
- Pepper to taste
Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
Continue this cutting process with the rest of the potatoes. You should then have 6 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
Remove and place the cod inside of each skin, loading it up. Place back into the oven and cook another couple of minutes until the cod is warmed through.
Remove the skins from the oven, and squeeze a bit of lemon juice over each one. Top with some tartar sauce and serve them up.
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