Jacket potato with chilli

Name: Jacket potato with chilli
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: British
Ingredients: 1,000 g Potato; 400 g Ground beef 5% fat; 100 g Red bean; 1 pc Onion; 1 pc Red bell pepper; 150 g Carrot; 2 clove Garlic; 400 g Canned crushed tomatoes; 1 tbsp Tomato paste; 2 tsp Cumin ground; 1 tsp Sweet paprika; 0.5 tsp Hot pepper en poudre; 1 tsp Dried oregano; 200 ml Beef stock; 10 ml Rapeseed oil; 120 g Plain yogurt; 40 g Cheddar cheese; 2 pc Scallion or chives; 120 g Mixed salad greens; 0.3 tsp Salt; 1 pinch Black pepper ground

The British teatime classic: fluffy baked potatoes split open and loaded with a lean beef and kidney bean chilli, with a spoonful of yogurt, a little Cheddar and salad.

90 min

in total

people

532

calories per serving

In one serving

37 g
Protein: 59 g
Carbs: 13 g
Fat

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Ingredients

1,000 g
Potato
400 g
Ground beef 5% fat
100 g
Red bean
1 pc
Onion
1 pc
Red bell pepper
150 g
Carrot
2 clove
Garlic
400 g
Canned crushed tomatoes
1 tbsp
Tomato paste
2 tsp
Cumin ground
1 tsp
Sweet paprika
0.5 tsp
Hot pepper en poudre
1 tsp
Dried oregano
200 ml
Beef stock
10 ml
Rapeseed oil
120 g
Plain yogurt
40 g
Cheddar cheese
2 pc
Scallion or chives
120 g
Mixed salad greens
0.3 tsp
Salt
1 pinch
Black pepper ground

Allergens

milk

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Heat the oven to 200 °C. Prick the potatoes and bake for 60–70 minutes until the skins are crisp.
Brown the beef in the oil, add the chopped onion, pepper, grated carrot and garlic and cook for 5 minutes. Stir in the spices and tomato paste for 1 minute.
Add the tomatoes, cooked kidney beans and stock and simmer for 25 minutes until thick.
Split the potatoes, spoon over the chilli and top with yogurt, grated Cheddar and spring onion. Serve with the salad.