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Before you jump to Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is definitely something we can all do, without difficulty. It’s about being functional, more often than not.

We hope you got insight from reading it, now let’s go back to vickys smoked haddock stuffed baked potato, gf df ef sf nf recipe. To cook vickys smoked haddock stuffed baked potato, gf df ef sf nf you need 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF:

1. You need 4 baking potatoes
2. Prepare 300 g smoked haddock fillets
3. You need 1 heaped tbsp sunflower spread
4. You need 4 tbsp coconut milk
5. Get 120 g sweetcorn, frozen or tinned
6. Provide 4 spring onions, sliced
7. You need 75 g grated cheese - totally optional - I use Violife, the dairy & soy-free brand
8. Get to taste salt & pepper

Instructions to make Vickys Smoked Haddock Stuffed Baked Potato, GF DF EF SF NF:

1. Prick the 4 potatoes all over with a fork and microwave together on a sheet of kitchen towel on high for 20 minutes, turning upsides down halfway through. Test for doneness and add a minute or 2 more if needed. Alternatively rub them with oil, sprinkle with salt then oven bake them at gas 5 / 190C / 375F for 60 - 70 minutes
2. Meanwhile melt the sunflower spread in a frying pan and cook the fish over a medium heat for 5 minutes
3. Flake the fish then stir in the coconut milk, sweetcorn and spring onion. Keep warm on a low heat
4. Slice the baked potatoes in half and scoop out the insides. Put into a bowl and mash
5. Stir in the fish / sweetcorn mixture and season with salt & pepper
6. Spoon back into the potato shells and pile high
7. Sprinkle the cheese over and put under the grill / broiler on a medium heat until the cheese is bubbling and melted. 'MozzaRissella' brand is also a very good melting vegan cheese

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