smoked trout potato skins

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I just dug a vacusealed bag of smoked candy trout out of the freezer yesterday from and old fishing and candy trout making adventure I guess I must have forgotten just how delicious this fish was, or it never would have lasted this long in my freezer!  I wanted to make a gingery Asian inspired take on the much loved potato skin or double stuffed potato. This dairy free recipe was so great; hearty and fresh with nice garlic ginger & maple flavors. It was perfect with a garden foraged salad slathered in glory bowl dressing.

To start with I baked 14 russet potatoes (sorry I am cooking for 6 now, so scale this back as you see fit, essentially I counted for 2 potatoes per person + leftovers for lunch bags), bake at 350 for about 40 minutes.

Then in a small cast iron pan I quickly fried a handful of sliced mushrooms and a large white onion all coarsely chopped. Season with S+P and once everything is brown, then add a couple cloves of grated garlic, a good splash of tamari and a drizzle of sesame oil.

In a large bowl carefully remove the most of the potato center once you have halved each potato lengthwise, you can leave 1/4″ of potato around to give the skin some structure and make for easier eating. Mash the potatoes along with a drizzle of olive oil and a splash of almond milk (you could use milk & butter but I was keeping this dish dairy free). Season with S+P. Add in 3 freshly chopped chives, and grate about 2″ of ginger into the bowl, along with another splash of tamari, a squirt of hot sauce, and a good drizzle of maple syrup.

Finely ribbon a big handful of spicy greens; kale, chard and mustard greens and combine them along with the  fried mushroom and onions with the potatoes. Mix well and then gently fold in the candied fish until there is enough bits throughout the mixture to look chunky. Now fill up the skins with your mixture and lay on a baking sheet.

In a small dish combine about 1″ of freshly grated ginger with equal parts lemon juice and sesame oil, add a good pinch of black sesame seeds and sea salt. Brush this mixture over each potato and roast on high until the tops are golden brown!

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