Dinner Recipes
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
- cooked according to pkg. directions
- 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
- each 6–8 oz, baked
- 1/2 c. sour cream
- 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.
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