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Triggerfish-Stuffed Potatoes


  • 2 cups flaked triggerfish
  • 4 medium baking potatoes
  • canola oil
  • 4 tablespoons butter, melted
  • ½ cup light cream
  • ¼ cup sour cream
  • 1 tablespoon dried ranch dressing mix
  • 1 teaspoon dried dill
  • 1 cup grated mozzarella cheese
  • freshly ground black pepper

Preheat the oven to 400° F.

Scrub potatoes with a brush. Rub lightly with canola oil. Bake at 400° F until done, about 40 to 60 minutes.

While potatoes are cooking, poach fish in lightly salted water. Drain fish and gently flake fish apart with a fork.

When potatoes are cool to the touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about ¼-inch thick.

Combine pulp, butter, cream, sour cream, ranch dressing and dill. Blend in mozzarella.

Stuff shells with the mixture. Sprinkle with pepper. Bake at 400° F until hot, for about 15 minutes.

Contributed by Joyce Taylor  MM2