8 medium red skinned potatoes, washed
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Draw templates the same size as the serving dishes on a sheet of baking paper and place on a flat baking tray.
Slice the potatoes thinly and arrange overlapping slices on each template to cover fully.
Brush generously with butter and season well.
Bake for 25-30 minutes until the potatoes are cooked and golden. Use a large fish slice to carefully lift the potatoes off the tray and place on top of the hot filling.