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Jacket potatoes with chilli con carne

At a glance

4

Ingredients

  • 4 large potatoes, scrubbed
  • 2 tbsp extra virgin olive oil
  • 200g pork mince
  • 200g beef mince
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp paprika
  • pinch of ground cinnamon
  • 1 bunch coriander, stalks finely chopped, leaves reserved
  • 1 tbsp tomato paste
  • 2 × 400g cans chopped tomatoes
  • 1 × 400g can kidney beans, rinsed and drained
  • sour cream, to serve
  • finely grated parmesan, to serve
  • sliced fresh jalapeños, to serve
  • lime wedges, to serve

Method

  1. Preheat oven to 180°C. Line a baking tray with baking paper. Prick the potatoes all over with a fork, place on the tray and season with salt. Bake for 1 hour or until tender.
  2. Heat olive oil in a frying pan over medium–high heat. Add the mince and cook, breaking it up with a wooden spoon, for 4–5 minutes or until lightly browned. Transfer to a bowl and set aside.
  3. Return the pan to medium–low heat. Add onion and garlic, cooking for 5 minutes or until softened. Stir in cumin, coriander, paprika, cinnamon, chopped coriander stalks and tomato paste. Cook for 2 minutes until fragrant.
  4. Add chipotle chillies with their sauce, the cooked mince and chopped tomatoes. Simmer gently for 10 minutes or until slightly reduced, adding the kidney beans for the final 5 minutes. Season to taste.
  5. Split the baked potatoes open and spoon over the mince mixture. Top with sour cream, parmesan, jalapeños and reserved coriander leaves. Serve with lime wedges.