BAKED CHILLI & JACKET POTATOES
Jacket potatoes and chilli are great comfort food when the nights draw in. Make ours in the week when you're short on time for a nutritious family dinner
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then put on a baking sheet and bake in the oven for 1 hr.
- While the potatoes are baking, heat the oil in a large frying pan. Add the onion and fry over a high heat for 5 mins until softened. Add the garlic and chilli sachet. Stir a few times to coat the onions in the spices, then tip the onion mixture into a large ovenproof dish.
- Put the pan back over high heat and add the beef mince, breaking it up with a spatula as you go. Cook until starting to become crisp at the edges, then add to the dish with the onions. Return the pan to heat and cook the bacon until crisp at the edges. Add the bacon to the beef and stir to combine.
- Stir in the tomato purée and tomatoes, then put the dish in the oven with the potatoes and bake for 25-30 mins until bubbling and starting to thicken. Stir in the beans and season well. Return to the oven for 5 mins to warm through.
- Cut a cross in the top of each potato and squeeze the sides to open. Spoon in the baked chilli and top with soured cream, cheese and coriander if you like.
Nutrition Facts : Calories 691 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 12 grams fiber, Protein 39 grams protein, Sodium 3.4 milligram of sodium
CHILI BAKED POTATO RECIPE
This easy chili baked potato recipe works for weeknights or family dinners for a crowd! This trick lets you cook the potatoes in half the time.
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- try our Ultimate Vegan Chili, Vegetarian Chili, Healthy Chili or Instant Pot Chili. Or, you can make the chili in advance and refrigerate; then re-warm before serving.
- Meanwhile, wash the potatoes and slice them in half. Line 2 baking sheets with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Sprinkle them with kosher salt.
- Turn the potatoes cut side down and prick the tops several times with fork.
- Bake until the potatoes are tender and lightly browned on the edges, about 25 to 35 minutes depending on the exact size of the potatoes. Prick them with a fork to assess doneness. Taste and add an additional sprinkle of salt if necessary.
- Mash the tops of the potatoes lightly with a fork. Serve immediately with the toppings of your choice (listed above).
CHILLI CON CARNE JACKETS
Turn your baked potato into a satisfying midweek meal with this simple-to-make pork and chipotle chilli filling
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and prick the potatoes all over with a fork. Use 1 tbsp of the oil to rub over the potatoes and place on a baking sheet in the oven for about 1 hr until cooked through.
- Meanwhile, make the chilli. Put the remaining oil in a deep frying pan over a medium heat. Add the onion and cook for about 10 mins until softened. Add the mince, breaking up with a wooden spoon and stirring until turning pale. Stir through the chipotle paste, cook for 1 min, then tip in the tomatoes, crumble over the stock cube and season well. Cover and simmer over a gentle heat with the lid on for about 40 mins, stirring occasionally.
- Remove the lid from the chilli and cook for 10 mins more. Once the potatoes are cooked, halve them and top with the chilli, a dollop of soured cream and a sprinkling of chives. Serve with mixed leaves, if you like.
Nutrition Facts : Calories 604 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.1 milligram of sodium
TURKEY CHILLI JACKET POTATOES
Turkey mince is cheap and lean. Flavour Mexican-style chilli with cumin and paprika and serve in crisp baked potatoes
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Use a fork to prick the potatoes all over. Rub with a little of the oil, and bake for 45 mins until tender.
- Meanwhile, make the chilli. Heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it's cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.
- Cut a cross in the top of each potato and spoon in the chilli. Serve each potato sprinkled with cheese and spring onions.
Nutrition Facts : Calories 410 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.1 milligram of sodium
VEGAN THREE-BEAN CHILLI WITH POTATO JACKETS
This healthy baked potato filling provides four of your 5-a-day in each serving, plus iron, vitamin C and fibre, and plenty of flavour from storecupboard spices
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6 and bake the potatoes for 50 mins-1 hr, or until tender.
- Meanwhile, heat the oil in a non-stick frying pan and fry the pepper and garlic for a few minutes. Stir in the cumin seeds, chilli flakes and spices, then tip in the tomatoes, bouillon powder and beans. Bring to a simmer, cover and cook for 15 mins, or until reduced to a thick sauce. Stir in the chopped coriander.
- Cut a cross into the tops of the baked potatoes and gently press on the sides to open them out. Spoon over the chilli, then top with the avocado and squeeze over some of the lime wedges. Scatter over some coriander leaves and serve with the remaining lime wedges.
Nutrition Facts : Calories 507 calories, Fat 23 grams fat, SaturatedFat 4.4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.13 milligram of sodium
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