{"id":10695,"date":"2021-05-06T09:00:13","date_gmt":"2021-05-06T13:00:13","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10695"},"modified":"2023-12-18T19:01:06","modified_gmt":"2023-12-19T00:01:06","slug":"triggerfish-stuffed-potatoes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/triggerfish-stuffed-potatoes\/","title":{"rendered":"Triggerfish-Stuffed Potatoes"},"content":{"rendered":"\n\n\n\n\n
Preheat the oven to 400\u00b0 F.<\/p>\n\n\n\n
Scrub potatoes with a brush. Rub lightly with canola oil. Bake at 400\u00b0 F until done, about 40 to 60 minutes.<\/p>\n\n\n\n
While potatoes are cooking, poach fish in lightly salted water. Drain fish and gently flake fish apart with a fork.<\/p>\n\n\n\n
When potatoes are cool to the touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about \u00bc-inch thick.<\/p>\n\n\n\n
Combine pulp, butter, cream, sour cream, ranch dressing and dill. Blend in mozzarella.<\/p>\n\n\n\n
Stuff shells with the mixture. Sprinkle with pepper. Bake at 400\u00b0 F until hot, for about 15 minutes.<\/p>\n\n\n\n