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

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

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

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.