Preheat the oven to 180°C. Rub the potatoes with olive oil and season with lots
of salt and pepper. Place into a baking tray, prick with a few holes and bake
for 1 hour.
Meanwhile, combine the crème fraiche and horseradish and season well.
Refrigerate until ready to use.
Make a slit in each baked potato and give them a good squash. Generously dollop
with crème fraiche, top with sliced beef and watercress.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.
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