Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4-5 baking potatoes (e.g. Rooster potatoes) (approximately 400 g)

For the filling:

  • 1 tbsp butter
  • 1 small leek, finely sliced
  • 2 anchovies, finely chopped
  • 200 g seafood mix
  • 135 g crème fraiche
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 30 g cheddar, finely grated + extra as topping
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 12
Preparation time: 20 MIN Cooking time: 75 MIN
  • Preheat the oven to 210°C/Gas 7.
  • Poke small holes in the potatoes with a fork or knife. Bake the potatoes for 50 minutes - 1 hour, until crispy on the outside and soft on the inside. Remove from the oven and allow to cool.
  • Lower the temperature to 200°C/Gas 6.
  • Heat the butter in a frying pan over a medium heat. Once melted, add the leek and fry until soft, stirring occasionally.
  • Add the fried leek to a bowl together with the anchovies, seafood mix, crème fraiche, parsley and chives and stir to combine.
  • Cut the potatoes in half and scoop the flesh into the bowl with the seafood mix, leaving about 5 mm against the skin. Add the cheddar and stir to combine.
  • Fill each potato skin with the seafood filling and place on a baking tray – or use a bun tin.
  • Sprinkle extra cheddar over the potatoes and bake for 20-30 minutes until the cheese is gratinated.
  • Ready to serve

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