Olive Oil Poached Trout and Irish Cheddar Twice-Baked Potatoes
Recipe type: Main Dish
Serves: 4
 
Ingredients
For the potatoes:
  • 2 large baking potatoes, washed and scrubbed
  • 1 teaspoons olive oil
  • ⅓ cup half and half
  • ½ cup sour cream
  • 1¼ cup irish cheddar, shredded
  • ¼ cup scallions, thinly sliced
  • 2 tablespoons chives, chopped
For the fish:
  • 2 lb trout fillet
  • a lot of olive oil
  • sea salt
  • crushed red pepper
Instructions
For the potatoes:
  1. Preheat oven to 400.
  2. Rub potatoes with olive oil and place in baking dish. Poke holes with a fork in potatoes and bake for an hour, until tender. Cut potatoes in half lengthwise, keeping the skins as in tact as possible.
  3. Reduce oven heat to 375.
  4. Using a spoon, scoop out the guts of the potatoes and transfer to a bowl, leaving a little bit on the edges so the skins don't lose their form. Use a mixer or a spoon to mash potatoes with half and half, sour cream, 1 cup of cheddar, and scallions.
  5. Once thoroughly mixed, scoop the potato mixture back into the skins. sprinkle with remaining cheddar and bake for 35 minutes and broil on high for a couple extra to get the tops to brown. Serve with the chives on top.
For the fish:
  1. Preheat oven to 275.
  2. Place fish in a casserole dish big enough so it fits but without too much extra space. Cover it with olive oil until it's about ⅛ inch thick layer on top of the fish. season with sea salt and crushed red pepper.
  3. Cook for 30-35 minutes, basting often.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/02/27/olive-oil-poached-trout-and-irish-cheddar-twice-baked-potatoes/