Stuffed potato skins with roast beef and horseradish sauce recipe

  • Serves 6
  • 10mins to prepare, 40mins to cook
  • 150 calories / serving
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HE STUFFEDSKINRAREBEEF

Place the potatoes in a saucepan of boiling water. Cook covered for 15 minutes or until soft. Drain and cut the potatoes in half horizontally. Using a teaspoon scoop out the centre and discard. Preheat the oven to 200°C/ 40°F/ Gas mark 6. Place the potatoes on a tray lined with nonstick baking paper. Drizzle with oil and season well.

Roast for 25 minutes or until golden. Combine the horseradish sauce with the mayonnaise. Add a teaspoon of this mixture inside each potato skin. Top with roast beef strips.

To Serve the Denise Phillips way: Garnish with sprigs of parsley. Serve immediately.

See more Beef recipes 

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  • Ingredients

  • 18 baby new potatoes – scrubbed clean
  • 2tbsp rapeseed oil
  • Salt
  • Freshly ground black pepper
  • 6 slices rare roast beef – sliced into small strips
  • 2tbsp horseradish sauce
  • 2tbsp mayonnaise
  • Sprigs of parsley
  • Energy 625kj 150kcal 8%
  • Fat 10g 14%
  • Saturates 2g 9%
  • Sugars 1g 1%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 8.1g Protein 7.9g Fibre 1g

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