Ingredients

4 large baking potatoes.

1 teaspoon anchovy essence.

2 ounces of butter.

Left-over cooked fish, as available.

2 ounces of Cheddar cheese, grated.

Method:

Cut each one in half, scoop out the flesh and put in a bowl with the butter, anchovy essence and cooked fish.

Mix thoroughly and replace in the potato jackets.

Sprinkle with grated cheese and place under a hot grill until browned on top and heated through.

Serves 4.