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.
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