Dinner

Fish ’n’ Chips Baked Potatoes

Buttery good Yukon Gold potatoes meet crisp fish sticks ’n’ salad in our lightened-up twist on a fast food staple.

Yields

4 - 4 serving

Total Time

Cook Time

Ingredients

  • 12 oz. frozen fish sticks cooked according to pkg. directions
  • 1 c. mixed baby salad greens chopped
  • 1/4 c. drained canned corn
  • 2 tbsp. chopped parsley
  • 1/4 c. bottled olive oil & vinegar salad dressing
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 Yukon Gold potatoes each 6–8 oz, baked
  • 1/2 c. sour cream
  • 8 canned beet slices patted dry, quartered

Instructions

Cut each fish stick into 4 pieces; reserve. In bowl, toss salad greens, corn, parsley, and dressing; reserve. Mix salt and pepper.

Split potatoes lengthwise; fluff insides with fork and stir in salt mixture. Dividing evenly, top potatoes with sour cream, fish sticks, salad mixture, and beets.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.