Chilli baked potatoes
Directions
- 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.
- 2In the meantime, make your chilli by frying off the beef mince, onions and peppers until browned.
- 3Add your seasonings and stir for a few minutes until combined.
- 4Next, add your tomato passata and beans and bring to a simmer.
- 5Leave this to simmer for 30 minutes on a low heat.
- 6Once the potatoes are cooked, add a knob of butter to each and cover with the beef chilli mix.
- 7Grate your cheese, add this to the top and bake in the oven for a further 15-20 minutes until the cheese has melted.
- 8Serve with some spring onions and guac, sour cream, salsa, or jalepenos if you fancy.
Ingredients
- 4 baking potatoes
- 2 large handfuls grated light cheddar
- 500 g 5% beef mince
- 1 onion, diced
- 1 pepper, diced
- 1 tin / can cannellini beans
- 1 tin / can kidney beans
- 400 ml tomato passata / chopped tomatoes
- 2 tsp chilli powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp pepper
- 0.5 tsp sugar
- a little olive oil
- a knob butter
- spring onions
- guac
- sour cream
- salsa
- 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.
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