Baked potatoes are a bit underrated for entertaining, but the humble spud can be elevated with more exciting fillings – like the smoked haddock I’ve used here. You can serve these individually ...
but you can also use a larger sausage without affecting the cooking time at all. It’s best to choose a floury variety of potato for this recipe, so a Maris Piper or King Edward is ideal.
While that’s on, peel and slice the potatoes into 5mm/¼in thick slices. Once the cream and onion mixture has come to the boil, take it off the heat and add the sliced potatoes and give it a ...