Add more fibre and crunch by mixing in a little oat bran with the cheese for the topping before placing under the grill.
4 Large Potatoes washed
200 g Smoked Haddock Fillets
175 ml Milk
5 ml Robertsons Spice For Rice
5 ml Robertsons Parsley
125 ml Fat Free Cottage Cheese
2 Spring Onions chopped
50 g Low Fat Cheese grated
Prick each potato well.
Bake the potatoes in foil or, cook them in a microwave on full power for 5 – 10 minutes. A knife should enter easily when they are done.
Place the milk, Robertsons Spice for Rice and Robertsons Parsley in a shallow pan.
Poach haddock in the flavoured milk until done and then flake the fish and reserve the milk.
Whilst the fish is cooking, cut off the tops of the potatoes (about a 1cm slice); scoop out the potato, keeping the shell intact. Also scoop out the potato from the tops, and discard the tops.
Mash the potato and the reserved milk together. Add the cottage cheese, flaked haddock and chopped spring onions.
Refill the potato shells with the potato and haddock mixture.
Top with grated cheese.
Grill until the cheese has melted.