Haddock and Cheddar Baked Potatoes

Use our New England Baked Haddock to create these delicious haddock topped potatoes for a unique take no one will be expecting!


  • 4 large russet potatoes
  • 1 tray of New England Baked Haddock
  • 4 tablespoons of sour cream
  • 6 green onions - white and green, chopped
  • 1 cup of shredded cheddar cheese
  • 1 tablespoon of whole grain mustard


  • Preheat over to 400 °F degrees.

  • Prick the potatoes all over with a fork then bake for 50 minutes to 1 hour or until tender.
  • Lower oven to 350 °F and bake haddock in bakeable tray (with plastic film removed) for 20 minutes or until golden brown. Flake with fork.
  • Halve the potatoes and scoop out the middles into a bowl, leaving a 1/2 inch shell around the outside. Add the sour cream, green onions (keep a small handful for garnish), half the shredded cheese and the mustard into the same bowl and combine.

  • Gently stir in the haddock then pile the mixture back into the potato shells. Sprinkle with the remaining cheese.
  • Bake for 15 minutes or until hot, and garnish with remainder of green onion to serve.


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