"This was one idea I saw around, and I am sorry that I can't credit the person who came up with it, because it is really clever. The premise is that you make a fish pie inside a jacket potato skin, having scooped out the potato and mixed it with the fish pie filling. It's perfect for this time of year, when you may want to eat something warm, standing up, outside."
"Heat the oven to 200C (180C fan)/390F/gas 6. Rub the potatoes with oil, season well on the outside and bake for an hour and 15 minutes, until a knife easily penetrates the flesh. Remove from the oven and leave to cool. Meanwhile, melt the butter in a large, nonstick frying pan on a medium heat, then add the onion, celery and fennel."
Two large baked potatoes are hollowed and their flesh mixed into a creamy fish pie filling made with butter-sweated onion, celery and fennel, vermouth, creme fraiche, diced cod and shelled prawns. Potatoes are rubbed with oil, seasoned and baked until tender, then cooled and halved. The sautéed vegetables are simmered with vermouth until reduced, then creme fraiche is added and seafood stirred in briefly off the heat. Potato flesh is combined with the fish mixture, seasoned with chives and lemon, filled into the potato shells, topped with grated cheddar and grilled until melted. Serve wrapped in a napkin with wooden forks.
Read at www.theguardian.com
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