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Beef and horseradish loaded potato skins

A red background with a marble slate. The slate is topped with jacket potatoes topped with sliced roast beef

Beef and horseradish loaded potato skins

Name: Beef and horseradish loaded potato skins
Total time: 1 h 30 min
Yield: Makes 4
Ingredients: 2 medium baking potatoes; 1⁄2 tbsp olive oil; 1-2 tbsp horseradish sauce plus extra to serve; 2 tbsp soured cream or crème fraîche; 1⁄2 a small bunch chives finely chopped; 25g stilton or other blue cheese crumbled; 150g left-over roast beef finely sliced; 4 radishes finely sliced

Anna Glover

Published: November 5, 2021 at 12:43 PM

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Makes 4

Easy

Total time: 1 hr and 30 mins

+ cooling

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Make the most of your leftover roast beef from Sunday lunch and use it to top filled potato skins along with a punchy horseradish sauce. This is an easy Monday night dinner for four

Low calorie

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Alternatives

Complete the dish

Make these beef and horseradish loaded potato skins, then check out our cheesy loaded potato skins, healthy jacket potato and plenty more ideas for jacket potato fillings.

Ingredients

Nutrition

2 medium baking potatoes
1⁄2 tbsp olive oil
1-2 tbsp horseradish sauce

plus extra to serve
2 tbsp soured cream or crème fraîche
1⁄2 a small bunch chives

finely chopped
25g stilton or other blue cheese

crumbled
150g left-over roast beef

finely sliced
4 radishes

finely sliced

Nutrition: per serving

kcal251

low
fat10.8g
saturates5g
carbs20.6g
sugars2.3g
fibre2.6g
protein16.6g
salt0.3g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes all over with a sharp knife or a fork, then rub with the oil and some seasoning, and bake on the middle shelf of the oven for 1 hour until golden, crisp-skinned and tender throughout. Cool until just warm enough to handle.
step 2

Cut the potatoes in half lengthways, then scoop out most of the flesh into a bowl using a spoon, leaving a 5mm-thick layer of potato attached to the skins. Mash the potato flesh with the horseradish sauce, soured cream, most of the chives and most of the cheese. Season and mix well to combine.
step 3

Arrange the potato skins on a baking tray, then fill with the mash mixture. Scatter over the remaining cheese and bake for 15 minutes until the skins are crisp and the filling is bubbling and golden in spots. The cheese should be completely melted.
step 4

While the potato skins bake, tip the left-over beef onto a sheet of foil, enclose like a parcel and put in the oven alongside the potato skins for 5-8 minutes to heat through. Top the loaded skins with the beef, a little extra horseradish sauce, the radish slices and remaining chives.

Find more easy potato recipes here

Authors

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Anna GloverSenior food editor

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