Introduction :

Although these potatoes might not win a beauty contest, they would almost certainly win one based on taste. Delicious and savoury, they are perfect for lunch or a light supper with a leafy green and a tomato and onion salad. The potatoes can be prepared up to two days in advance and kept covered in the fridge until required. They can also be frozen at the end of Step 4. Thaw for a few hours before cooking.

Method :

1. Preheat the oven to 200C/400F/Gas6.
2. Score the potatoes horizontally around their circumference and cook for one hour or until soft.
3. Whilst the potatoes are cooking put the spinach into a saucepan with a tablespoon of water and cook for a few minutes, until wilted. Drain, refresh under cold water and squeeze out all the liquid with your hands. Roughly chop.
4. Whilst still hot, cut the potatoes in half using the scored edges as a guide and carefully scoop out all the potato into a bowl. Reserve the skins. Mash roughly with a fork, then add the butter, spinach, smoked haddock, cheese, egg yolks, cream or crème fraiche. Mix well together and season with salt, pepper and a grinding of nutmeg to taste.
5. Heap the mixture back into the four potato skins, place on a baking sheet and cook for 15 – 20 minutes or until heated through and crisp and golden on the top.