Name: Fish ’n’ Chips Baked Potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
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

Fotolia

Yields 4 servings

Total Time 35 minutes

Prep Time 0 minutes

Cook Time 35 minutes

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

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.