Jacket Potato with Chilli Con Carne
Ingredients
- 4 baking potatoes
- 400 g beef mince
- 400 g tinned chopped tomatoes
- 400 g tinned kidney beans
- 1 tsp chilli powder
- 1 tsp ground cumin
- 100 ml soured cream
- 80 g mature Cheddar
Nutrition (per serving)
- Calories
- 673 kcal
- Protein
- 38 g
- Carbohydrate
- 58 g
- of which sugars
- 7.2 g
- Fat
- 28.9 g
- of which saturates
- 14.2 g
- Fibre
- 13 g
- Salt
- 1.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Prick, oil and salt the potatoes and bake for 50–55 minutes.
- 2
Brown the beef mince in a frying pan over high heat. Drain off excess fat.
- 3
Stir in the chilli powder and cumin, cook for 1 minute, then add the tomatoes and drained kidney beans. Simmer for 15 minutes, stirring occasionally, until thickened. Season to taste.
- 4
Split the potatoes, top with chilli con carne, a dollop of soured cream and a scatter of grated Cheddar.
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