With an army of social media followers (3 Million on TikTok) and a lavish pink Mohican, Spud Man, aka Ben Newman, has turned the baked potato into an artform – and he’s only too happy to teach those of us who can’t make the potato pilgrimage to his van the secret of a good spud.
Featuring 40 recipes for delicious baked potato combos and various spin-off dishes, Ben’s book Spud Man’s Spudtacular Baked Potato Cookbook is more than just recipes – it’s a lifestyle. It’s about embracing the humble spud and unleashing its full flavour potential. Whether you’re a seasoned SpudFan or a curious newbie, this book will have you baking up a storm.
THE FISH PIE BAKED POTATO
Nothing beats a tasty fish pie supper when you’re craving comfort food, especially on a cold day, so why not try Spud Man’s quick and easy take on a classic? Use baked spuds instead of mash and stuff them with a supermarket pie mix and some lovely grated Cheddar. Immense!
Serves 2 | Prep: 15 minutes | Cook: 15–20 minutes
INGREDIENTS
- 2x Spud Man baked potatoes
Fish pie filling
- 200ml (7fl oz) milk or fish stock
- 225g (8oz) fish pie mix, e.g. salmon, smoked haddock and cod fillets, cut into small chunks
- 3–4 tbsp sour cream or Greek yoghurt
- A small handful of parsley or chives, chopped
- 30g (1oz) butter
- ½ tsp wholegrain or Dijon mustard
- 60g (2oz) grated cheese
- Salt and freshly-ground black pepper
1. Preheat the oven to 200°C (fan 180°C).
2. Make the fish pie filling: warm the milk or fish stock in a pan set over a low heat. Add the fish and simmer gently for 4–5 minutes until tender and just cooked.
3. Remove the fish with a slotted spoon and transfer to a bowl. Add the sour cream or yoghurt and the chopped herbs, then stir gently to avoid flaking the fish.
4. Cut the cooked spuds in half and scoop out the flesh, leaving a 5mm (¼inch) thick shell. Put the flesh into a bowl and mash it with the butter. Beat in the mustard and grated cheese, then season with salt and pepper.
5. Divide the fish mixture between the potato shells and cover with the mashed potato, roughing it up with a fork. Place on a baking tray.
6. Bake in the preheated oven for 15–20 minutes until appetisingly crisp and golden brown on top.
Tip: Add some peeled prawns or cooked peas for extra colour and flavour. Yum!
Spud Man’s Spudtacular Baked Potato Cookbook
HarperNorth
£12.99
See also: Spud Man’s Spudtacular New Yorker
