At Home With Kerrygold
BAKED POTATOES WITH HAKE, SPRING ONIONS AND CHEDDAR
Ingredients
- 4 large potatoes (about 250g each), scrubbed
- 250g hake fillet, skinned and diced into 2cm cubes
- 2 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 2 large pinches of grated cheese
- 2 pinches of salt and pepper
- 2 spring onions, chopped
Directions
Paul Flynn's baked potatoes with hake, spring onions and cheddar serves 4.
- Preheat the oven to 200 c.
- Wrap the potatoes in tinfoil.
- Cook for 70-80 minutes until they are nice and soft.
- Cut each potato in half and scoop out the soft insides into a mixing bowl, take care not to damage the skins.
- Mash the potato with a fork and add the Kerrygold butter, salt and pepper followed by the hake, mix well.
- Fold in the spring onions.
- Spoon the mixture into the potato skins, sprinkle over the cheese .
- Place on a tray and bake for 15 minutes at 180 c until hot and melting.
- Once cooked, remove from the oven and serve.
