Fishy potato skins

Yields6 Servings
 6 medium baking potatoes about 250g each
For the filling
 40 g butter
 1 leek, very finely sliced
 1 large red onion, finely chopped
 3 cloves garlic, crushed
 2 anchovy fillets, finely chopped
 100 g skinless salmon, cubed
 100 g skinless cod, cubed
 100 g small peeled prawns, chopped
 200 g crème fraiche
 1 tbsp chopped parsley
 1 tbsp chopped chives
 1 tbsp wholegrain mustard
 Salt for seasoning
 Pepper for seasoning
For the topping
 50 g gruyere cheese
 1 tbsp crème fraiche
 1 tsp fine sea salt
1

Preheat the oven to 200C/Gas6; put the potatoes on a baking tray and bake for 1-1 ½ hours, until the skins are crispy and inside soft; remove from the oven and allow to cool until you can handle them

2

Heat the butter in a frying pan over a medium heat; add the leek, onion and garlic and fry for about 5 minutes, stirring occasionally; take off the heat and add the remaining filling ingredients and stir to mix well

3

Halve the potatoes and scoop most of the flesh into a bowl; leave about 5mm of flesh against the skin; fill each potato skin with the fish filling and place on a baking tray or use a 12-hole muffin tin so the filled potato halves don’t fall over

4

Mix the potato with the cheese and crème fraiche until fairly smooth then spread it on top of the fish filling in each potato skin; bake for 20-30 minutes until the potato is slightly coloured