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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 200 C / 180 C fan / Gas 6.
Wash and dry 2 to 3 large baking sized potatoes (this recipe can be easily adjusted to feed more or less), and prick thoroughly with a fork.
Place potatoes in microwave and cook on full power for 5 minutes.
Meanwhile, put mackerel and coleslaw in a bowl and mix together thoroughly. Place in fridge until needed.
Remove potatoes from microwave, coat in olive oil and sprinkle with sea salt. Place in a shallow oven proof dish.
Bake in the preheated oven for 35 to 40 minutes until tender. When ready and nicely browned and crispy, remove potatoes from oven place on serving plates, slit with a sharp knife lengthways and across and ease open ready for the addition of the filling.
Take filling from the fridge and spoon into centre of each potato to suit, add some of your favourite cheese and some sliced shallots over the top and serve with some nice sliced, cooked ham of your choice.
Any smoked fish can be used, but mackerel is particularly flavoursome. I used peppered, smoked mackerel. Also, if you're not too bothered about low fat content, a nice dollop of butter added before the filling can make a difference. Cooked ham is just a suggestion, but any other or nothing at all needs to be added since this is a light but filling lunch suggestion.