Stuffed potato skins with roast beef and horseradish sauce recipe

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  • 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 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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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
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  • Energy 626kj 150kcal 8%
  • Fat 9.8g 14%
  • Saturates 1.7g 9%
  • Sugars 1.3g 1%
  • Salt 0.3g 5%

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

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