Marine Murphies

6 large potatoes, scrubbed
olive oil
salt
1 can smoked fish fillets
1 medium onion, finely chopped
2 tablespoons light sour cream
2 tablespoons chopped parsley
grated cheese

Dry the scrubbed potatoes, pierce once or twice with a fork and smear with oil. Sprinkle with a little salt and bake in a pre-heated oven at 180C for 45 minutes to an hour until the potatoes are cooked through.

Halve lengthwise and scoop out the potato flesh, leaving enough behind to make a firm shell.

Mash the potato flesh and beat in the sour cream and enough milk to provide a smooth creamy product. Drain and flake the fish and add to the potato with the onion and chopped parsley. Season to taste and pile the mixture back into the potato shells. Top with a little grated cheese and bake 20 minutes until the potatoes have heated right through and the cheese is bubbling and golden.