Cod and Parsley Stuffed Jacket Potato

bbc.co.uk

Cheryl Stoner

4 large baking potatoes (roughly 225g/8oz each)

olive oil

1 litre/1¾ pint whole milk (or lactose-free/dairy-free milk if necessary)

2 garlic cloves, crushed

1 bay leaf

300g/10½oz cod fillet, skin removed, boneless

3 tbsp roughly chopped fresh parsley

55g/2oz cheddar, grated

extra virgin olive oil, for drizzling

salt and freshly ground black pepper

1 lemon, cut into wedges, to serve

handful watercress, leaves picked, to serve

How-to-videos

Directions at bbc.co.uk

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