Love your leftovers

Use the last of your Sunday roast in a new way

Beef and horseradish loaded potato skins

1 HOUR 30 MINUTES + COOLING | MAKES 4 | EASY |

baking potatoes 2 medium

olive oil 1/2 tbsp horseradish sauce 1-2 tbsp, plus extra to serve soured cream or crème fraîche 2 tbsp

chives ½ a small bunch, finely chopped stilton or other blue cheese 25g, crumbled

left-over roast beef 150g, finely sliced

radishes 4, finely sliced

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.

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.

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.

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.

PER SERVING 251 kcals fat 10.8G | saturates 5G carbs 20.6G | sugars 2.3G fibre 2.6G | protein 16.6G salt 0.3G