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chilli jacket potato

Chilli Loaded Jacket Potato

Light and Fluffy Jacket Potatoes with a Chilli, Cheese, Spring Onion and Sour Cream Topping
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 2 people

Ingredients
  

  • 2 Baking potatoes
  • 2 tbsp Olive oil
  • 1 Onion (diced)
  • 2 Garlic cloves (chopped finely)
  • 2 Red chillies (diced)
  • 150g Mince
  • 1 Orange pepper (diced)
  • 1 tbsp Cayenne pepper
  • 1 tbsp Paprika
  • 1/2 tsp Garlic granules
  • 1 tbsp Tomato puree
  • 200ml Beef stock
  • 400g Tinned chopped tomatoes
  • 100g Black beans (drained)

To Serve

  • 2 tbsp Butter
  • 100g Grated cheese
  • 2 tbsp Sour Cream (to serve)
  • 2 Spring onions (cut into rounds)
  • 1 tsp Chilli flakes (optional)
  • 1/2 tsp Dried parsley (optional)

Instructions
 

Jacket Potatoes

  • Preheat oven to gas mark 4/180℃/350℉. Prick the potatoes 10x each with a fork or knife. Place in a small bowl half filled with water. Cook the potatoes in the microwave for 10 minutes on high.
  • Drain and pat dry. Drizzle 1 tbsp olive oil, and salt and pepper to your liking, onto a baking tray and put the potatoes onto the tray, moving them around to be coated in the oil. Cook in the centre of the oven for 30 minutes turning halfway through.
  • Turn the oven up to gas mark 7/220℃/425℉ and cook for a further 30 minutes, turning halfway through. Until the skin turns crispy.

Chilli Topping

  • When you turn the oven to gas mark 7 (30 minutes cook time left) prepare the chilli topping. Heat 1 tbsp olive oil to medium-high in a large pan. Add the onion, garlic and red chillies, fry for 3-4 minutes stirring frequently.
  • Add the mince and cook for a further 3-4 minutes until browned. Add the pepper, cayenne pepper, paprika and garlic granules, cook for a further minute.
  • Add the tomato puree, beef stock and chopped tomatoes, bring to a boil and then turn down the heat to low. Add the black beans and salt and pepper to taste. Cook on low for 15 minutes, until the chilli is reduced.

To serve

  • Remove the potatoes from the oven and cut open into quarters. Top each potato with 1 tbsp butter. Divide the chilli mixture between the 2 potatoes and place on top.
  • Sprinkle with grated cheese to your liking, sour cream, spring onions, chilli flakes and parsley (optional), and enjoy.
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