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Baby baked potatoes with beef and horseradish

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These are great for a party or as a snack and you could add all sorts of fillings from poached or tinned salmon to sautéed mushrooms or spinach and goat's cheese.
Serves
10
Prep
15 minutes
Cook
40 minutes
Each 64g serving contains
KCal
53
Carbs
8.4g
Fibre
1.0g
Protein
3.0g
Fat
0.6g
Saturates
0.20g
Sugars
1.3g
Salt
0.09g
Portion Fruit & Veg
0
Ingredients
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Ingredients
12 baby potatoes (approx. 500g)
4 tbsp fat-free fromage frais
2 tbsp horseradish sauce
1 tbsp fresh chives, chopped
2 thin slices cooked roast beef (approx. 50g)
freshly ground black pepper
  1. Preheat the oven to 200ºC/gas mark 6. Prick the skin of each potato several time and place on a baking sheet. Bake for 35-40 minutes until cooked through.
  2. Mix the fromage frais and horseradish together.
  3. Cut into the top of each potato with a sharp knife and squeeze it to open it out.
  4. Spoon a little of the fromage frais horseradish mixture into each potato. Top each with a little beef, sprinkle with chives and serve.
Chefs tips
  • You can make these canapé size or quite substantial depending on the size of potato.
  • If you are having a party, bake the potatoes and make all your fillings, then simply give the potatoes 10 minutes in the over before needed, fill and serve.
  • You can experiment with all sorts of fillings - from poached/tinned salmon, to sautéed mushrooms, or spinach and goat's cheese.

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