Baked potato with horseradish crème fraiche and rare roast beef

Recipe from: 22 August 2012

Ingredients 6
Servings 4
Time 00:05

Ingredients

  • 15
    ml
    olive oil
  • freshly ground salt and pepper
  • 250
    ml
    crème fraiche
  • 45
    ml
    creamed horseradish
  • 4
    large slices of rare roast beef
  • 1
    cup
    watercress leaves
 

Method

01:00
 

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

 

Read more on: recipe  |  starch  |  bake  |  beef
 

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