Chilli baked potatoes

135 mins
Serves 4
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Directions

  1. 1Bake your potatoes in the oven for 1.5 hours on 200 degrees C, covered in a little olive oil and salt to make the skin crispy.
  2. 2Bake your potatoes in the oven for 1.5 hours on 200 degrees C, covered in a little olive oil and salt to make the skin crispy.
  3. 3Bake your potatoes in the oven for 1.5 hours on 200 degrees C, covered in a little olive oil and salt to make the skin crispy.
  4. 4In the meantime, make your chilli by frying off the beef mince, onions and peppers until browned.
  5. 5In the meantime, make your chilli by frying off the beef mince, onions and peppers until browned.
  6. 6In the meantime, make your chilli by frying off the beef mince, onions and peppers until browned.
  7. 7Add your seasonings and stir for a few minutes until combined.
  8. 8Add your seasonings and stir for a few minutes until combined.
  9. 9Add your seasonings and stir for a few minutes until combined.
  10. 10Next, add your tomato passata and beans and bring to a simmer.
  11. 11Next, add your tomato passata and beans and bring to a simmer.
  12. 12Next, add your tomato passata and beans and bring to a simmer.
  13. 13Leave this to simmer for 30 minutes on a low heat.
  14. 14Leave this to simmer for 30 minutes on a low heat.
  15. 15Leave this to simmer for 30 minutes on a low heat.
  16. 16Once the potatoes are cooked, add a knob of butter to each and cover with the beef chilli mix.
  17. 17Once the potatoes are cooked, add a knob of butter to each and cover with the beef chilli mix.
  18. 18Once the potatoes are cooked, add a knob of butter to each and cover with the beef chilli mix.
  19. 19Grate your cheese, add this to the top and bake in the oven for a further 15-20 minutes until the cheese has melted.
  20. 20Grate your cheese, add this to the top and bake in the oven for a further 15-20 minutes until the cheese has melted.
  21. 21Grate your cheese, add this to the top and bake in the oven for a further 15-20 minutes until the cheese has melted.
  22. 22Serve with some spring onions and guac, sour cream, salsa, or jalepenos if you fancy.
  23. 23Serve with some spring onions and guac, sour cream, salsa, or jalepenos if you fancy.
  24. 24Serve with some spring onions and guac, sour cream, salsa, or jalepenos if you fancy.

Ingredients

  • 4 baking potatoes
  • 4 baking potatoes
  • 4 baking potatoes
  • 2 large handfuls grated light cheddar
  • 2 large handfuls grated light cheddar
  • 2 large handfuls grated light cheddar
  • 500 g 5% beef mince
  • 500 g 5% beef mince
  • 500 g 5% beef mince
  • 1 onion, diced
  • 1 onion, diced
  • 1 onion, diced
  • 1 pepper, diced
  • 1 pepper, diced
  • 1 pepper, diced
  • 1 tin / can cannellini beans
  • 1 tin / can cannellini beans
  • 1 tin / can cannellini beans
  • 1 tin / can kidney beans
  • 1 tin / can kidney beans
  • 1 tin / can kidney beans
  • 400 ml tomato passata / chopped tomatoes
  • 400 ml tomato passata / chopped tomatoes
  • 400 ml tomato passata / chopped tomatoes
  • 2 tsp chilli powder
  • 2 tsp chilli powder
  • 2 tsp chilli powder
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • a little olive oil
  • a little olive oil
  • a little olive oil
  • a knob butter
  • a knob butter
  • a knob butter
  • spring onions
  • spring onions
  • spring onions
  • guac
  • guac
  • guac
  • sour cream
  • sour cream
  • sour cream
  • salsa
  • salsa
  • salsa
  • jalepenos
  • jalepenos
  • jalepenos

Equipment

oven

Tips

  • Cover potatoes in olive oil and salt for crispy skin.
  • Adjust seasonings to taste for the chilli.
  • Serve with spring onions, guac, sour cream, salsa, or jalapeños.