2 large baking potatoes per person
100gm smoked haddock – skin off
3 smoked back bacon rashers cut into pieces
5 tbsp milk
1 savoy cabbage, finely shredded
Prick the potatoes with a fork, then put them on a microwave dish lined with kitchen paper. Cook on High for 6 minutes, then turn them over and cook for a further 7 minutes. Leave until cool enough to handle.
Put the fish and bacon in a large microwave bowl with the milk and butter. Cook on High for 4 minutes, then break the fish into flakes. Cook the cabbage in a pan of boiling water for 3 minutes and drain. Preheat the oven to 220C / fan oven 200C / Gas 7.
Cut a slim slice lengthways off each potato. Scoop out the flesh (keeping the potato skins whole) and add to the fish and bacon mixture. Then add the cabbage, season and mash together. Spoon the mixture back into the skins, piling it high, then bake for 15-20 minutes.