Lo point baked spuds with fish

For the ultimate baked potato, you always need to cook them twice. In my youth, one of our standard weekend teas was baked potatoes for everyone. They were cooked first, then scooped out, mixed with butter and grated cheddar, then re-stuffed and cooked again for 20 minutes or so. Is there anything more delicious?

If you are like me, then right now you're on a diet. A big diet. A six-month, must-lose-10-kilos diet. So you have to compromise with some of the comfort food ingredients.

The following is a little dry in comparison with the ultimate baked spud, but still tasty enough to satisfy.

I cooked two potatoes, weighing around 300g each. I don't go for what supermarkets call baking potatoes, and I use regular Maris Piper or King Edward spuds. There's usually a few that are large enough in any bag. Anyway, they cook for an hour in a hot oven.

While they're cooking, get out of the freezer a rectangle of white fish (cod, haddock, coley), and leave to slightly defrost - or, if you have sharp knives like me, don't worry about it. When the fish is soft enough to cut, dice it into cubes.

Then, when the potatoes are done, you scoop out the flesh into a bowl (don't burn your fingers) and add the following: 1 egg, two teaspoons half-fat butter; and the cubed fish. Mash it all together with a fork. Re-stuff the potato skins and return to the oven (200°C) for about 20 earth minutes.

As an alternative to the egg, you could use a couple of points' worth of cheddar; if you have any handy, you could scoop in a bit of low fat natural yoghurt; I've also used half-fat creme fraiche in the past. The beauty of the egg is that it fluffs the potato up a bit. In an ideal world there would be both egg and cheese and hang the consequences (in my case, a heart attack before my 45th birthday).

Serve with just-cooked crunchy green beans, something like that.