Jacket potato stuffed with cod
A comforting and flavourful baked potato recipe filled with creamy mashed potato, tender cod, and fresh parsley, topped with melted cheese for a golden, crisp finish - perfect for a hearty, satisfying meal.
Updated : 09 October, 2025
Easy
About 20 min.
Ingredients
4
Potato
as needed
Olive oil
1 liter
Milk
2
Garlic
1
Laurel leaf
300 grams
Cod fillet
3 tablespoon
Parsley
55 grams
Cheddar
splash
Olive oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C. Wash the potatoes thoroughly, pat them dry, and prick each one several times with a fork. Rub the skins with olive oil using your hands, place them on a baking tray, and bake for 50-60 minutes, or until the skins are crisp and the insides are soft.
Step 2
While the potatoes are baking, prepare the filling. In a saucepan, combine the milk, garlic, and laurel leaf, season lightly, and bring to a gentle simmer. Add the cod and cook for 4 minutes, keeping the heat low to avoid boiling. Remove from the heat, lift the cod out with a slotted spoon, and set it aside on a plate. Pour the milk mixture into a jug and reserve.
Step 3
Allow the baked potatoes to cool slightly before cutting them in half lengthways. Scoop the fluffy potato flesh into a bowl and flake the cooked cod into it. Stir through the parsley, then pour in about 150ml/5fl oz of the reserved milk, mashing everything together until smooth and well combined. Add a little more milk if needed, but keep the mixture thick and not runny.
Step 4
Spoon the mashed mixture back into the potato skins and sprinkle generously with grated cheese. Return the filled potatoes to a baking tray and bake for 25 minutes, or until hot throughout and golden on top.
Step 5
Serve straight from the oven, finished with a drizzle of extra virgin olive oil.