We love chilli and we love jacket potatoes so I fancied mixing it up tonight with these chilli stuffed jacket spuds!
Made with lean mince beef, packed full of beans and plenty of hidden veg this is nutritious but kid friendly with just a hint of heat.
The chilli can be made in advance or popped in the slow cooker. I microwaved the potatoes to save time, but they crisp up beautifully once filled and oven baked
Only 7 smartpoints for a super filling portion. enjoy!
4 medium baking potatoes
400g 5% mince beef
1 carrot, greated
1 onion, finely chopped
2 garlic cloves, crushed
1 tin chopped tomatoes
50g spinach, finely chopped or blitzed
1 red pepper, finely chopped or blitzed
1 tin mixed beans, drained
3 tbsp. tomato puree
1 tsp hot chilli powder
1 tsp smoked paprika
1 tsp ground coriander
salt & pepper
50g reduced fat cheddar cheese
Cook the potatoes either in the oven or in the microwave until soft. Cut in half and leave to cool.
For the chilli, in a frying pan add the onion and carrot and cook on low-medium for 5 mins. Add the garlic, and saute for another minute. Add the mince and brown. Then add the tomatoes, puree, spices, water, beans, pepper and seasoning. Simmer for 20 minutes until well reduced (don’t want a lot of liquid). Stir through the spinach.
Scoop the flesh out of the potatoes into a bowl, remember to leave a good lip on the potatoes as this will keep the filling in. Mash the potato up and season.
Pre-heat the oven to 200oC. Place the scooped out potatoes on a lined baking tray and fill with the chilli. With your hands form a patty with the potato and carefully place over the filled potato. Repeat for each half. Sprinkle the cheese over the filled potato halves.
Bake in an oven for 25 mins until crispy and golden.
Serve with a green salad and a good dollop of reduced fat creme fraiche.