Cod-stuffed potatoes are a comforting dish: the baked potato serves as a bowl, the flaked cod provides a marine flavor and protein, and the final gratin adds a golden crust. It's a resourceful, economical, and complete recipe, perfect as a single course that both adults and children will enjoy.
Stuffed potatoes are the perfect appetizer for an informal dinner: they can be prepared in advance, gratinéed at the last minute, and everyone loves them. The cooked potato is hollowed out, its interior is mixed with flaked cod, sautéed onion, and a touch of cream, and then it's refilled. Gratinéed with cheese until bubbling, they are a burst of homemade flavor that disappears from the table in seconds.
Ingredients
- 8 medium potatoes (we use Extra Flaked Desalted Cod - 500g)
- 200 g desalted flaked cod
- 1 small sautéed onion
- 100 ml cream
- 80 g grated cheese (Emmental or Gruyère)
- Pepper, nutmeg, parsley
Step-by-step preparation
- Boil the potatoes with their skin in salted water for 25 minutes. Cut them in half and scoop out the interior with a spoon, leaving a 5 mm wall.
- Mix the potato pulp with the cod, sautéed onion, cream, nutmeg, and pepper. The mixture should be creamy but firm, not liquid.
- Generously fill the potato skins. Sprinkle with grated cheese. Gratiné at 220 C for 10-12 minutes until the cheese bubbles and turns golden.
- Serve hot with fresh parsley on top.
Our secret tip
You can prepare the stuffed potatoes up to the gratin step and store them in the refrigerator for up to 24 hours. The next day, place them directly in the oven at 200 C for 15 minutes (5 minutes longer than freshly made). It's the ideal appetizer for dinner parties: zero last-minute stress.
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Frequently asked questions
What is the best potato for stuffing?
Large potatoes with firm skin (Monalisa or Kennebec type), that can withstand whole baking without breaking and have enough flesh to scoop out and stuff.
Should I bake or boil the potato first?
Baked (200 ºC, ~45 min) they taste better and are drier for stuffing. For quickness, a blast in the microwave then gratinéed also works.
What cod should I use for the filling?
Desalted flaked cod, which blends perfectly with the potato and a little béchamel or sofrito.
