Cod and parsley stuffed jacket potato recipe
 Fish pie meets jacket potato in this easy family lunch recipe. Creamy, carby, and totally comforting. 4 large baking potatoes (roughly 225g/8oz each)olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary)2 garlic cloves, crushed1 bay leaf300g/10½oz cod fillet, skin removed, boneless3 tbsp roughly chopped fresh parsley55g/2oz cheddar, gratedextra virgin olive oil, for drizzlingsalt and freshly ground black pepper1 lemon, cut into wedges, to servehandful watercress, leaves picked, to serve 4 large baking potatoes (roughly 225g/8oz each) olive oil 1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary) 2 garlic cloves, crushed 1 bay leaf 300g/10½oz cod fillet, skin removed, boneless 3 tbsp roughly chopped fresh parsley 55g/2oz cheddar, grated extra virgin olive oil, for drizzling salt and freshly ground black pepper 1 lemon, cut into wedges, to serve handful watercress, leaves picked, to serve Method Preheat the oven to 200C/180C Fan/Gas 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.Meanwhile, for the filling, 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.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/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy.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.Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Preheat the oven to 200C/180C Fan/Gas 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. Preheat the oven to 200C/180C Fan/Gas 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. Meanwhile, for the filling, 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. Meanwhile, for the filling, 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. 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/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. 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/5fl oz of the milk and mash. Add a little more milk if the mixture is too stiff, but don’t let it become sloppy. 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. 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. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress. Serve immediately, drizzled with a little extra virgin olive oil, with lemon wedges and watercress.