How To Make Baked Chilli & Jacket Potatoes
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Serves:
Ingredients
- 4 large jacket potatoes
- 500g minced beef
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 can of kidney beans, rinsed and drained
- 1 can of chopped tomatoes
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin powder
- 1 tsp paprika
- Salt and pepper, to taste
- Grated cheese, for topping
- Sour cream, for serving
- Fresh cilantro, for garnish
Instructions
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Preheat the oven to 200°C (400°F).
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Scrub the jacket potatoes clean and prick them all over with a fork. Place them directly on the oven rack and bake for 1 hour or until the skins are crispy and the insides are soft.
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In a large pan, heat some oil over medium heat. Add the minced beef and cook until browned.
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Add the diced onion, minced garlic, and diced red bell pepper to the pan. Cook for another 5 minutes until the vegetables are softened.
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Stir in the kidney beans, chopped tomatoes, tomato paste, chili powder, cumin powder, paprika, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
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Once the potatoes are cooked, carefully remove them from the oven and slice them open. Spoon the chili mixture over the potatoes and sprinkle with grated cheese.
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Return the potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
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Serve the baked chilli & jacket potatoes with a dollop of sour cream and garnish with fresh cilantro.
Nutrition
- Calories : 578kcal
- Total Fat : 20g
- Saturated Fat : 8g
- Cholesterol : 86mg
- Sodium : 591mg
- Total Carbohydrates : 75g
- Dietary Fiber : 12g
- Sugar : 10g
- Protein : 29g
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