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Cod and parsley stuffed jacket potato

Fish pie meets jacket potato in this simple recipe perfect for a quick family lunch.

• 4 large baking potatoes
• Olive oil, to rub on potato skins
• 1litre whole milk
• 2 garlic cloves, crushed
• 1 bay leaf
• 300g cod fillet, skin removed, boneless
• 3 tbsp roughly chopped fresh parsley
• 55g Cheddar grated
• Extra virgin olive oil, for drizzling
• Salt and freshly ground black pepper
• 1 spring onion, chopped, to serve
• Handful watercress leaves to serve

1. Preheat the oven to 200C/Gas Mark 6. Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes. Place on a baking tray and bake for 50–60 minutes, or until crispy and cooked.
2. While the potatoes are cooking, put the milk, garlic and bay in a saucepan, season and bring to a simmer. Add the cod and cook gently for 4 minutes, then remove from the heat. Lift out the cod using a slotted spoon and place on a plate. Pour the milk mixture into a jug.
3. Let the potatoes cool slightly, then cut them in half lengthways. Scoop out the flesh and put it in a bowl. Flake the cod and add it to the potato. Mix in the parsley. Add 150ml of the milk and mash.
4. Spoon the flesh back into the potato skins and scatter the cheese on top. Place on a baking tray and bake for 25 minutes, or until piping hot and golden.
5. Serve immediately, drizzled with a little extra virgin olive oil and chopped spring onions and watercress.

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