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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.


4 - 4 serving

Total Time

Cook Time


  • 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


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.

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