July 11th, 2005|
1 teaspoon anchovy essence.
2 ounces of butter.
Left-over cooked fish, as available.
2 ounces of Cheddar cheese, grated.
Method:Bake the potatoes in their jackets until crisp on the outside and soft on the inside.
Cut each one in half, scoop out the flesh and put in a bowl with the butter, anchovy essence and cooked fish.
Mix thoroughly and replace in the potato jackets.
Sprinkle with grated cheese and place under a hot grill until browned on top and heated through.
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