Bean Chili Jacket Potato

This dinner recipe is a part of our £1 meal ideas

Serves	2
Prep time	20 mins
Cook time	60 mins - 1 hour 30 minutes

This recipe is a great twist on the traditional jacket potato and baked beans, incorporating some great spices to add a robust flavour.

Ingredients

2	potatoes, washed
1	garlic clove, diced
1	large red onion, finely diced
400g	tinned tomatoes
400g	tinned kidney beans, liquid strained
1 tsp	paprika
1 tsp	chilli powder
1 tsp	cumin
1 tsp	oil

Method

Pat the skin of the potato dry and pierce the potatoes in multiple places with fork and brush with oil before placing in oven at 170°C/190°C fan/gas mark 5.
Bake for between an hour and an hour and a half or until the potato can be easily pierced and the skin is crispy.
While the potato is baking pour some oil, red onion and garlic into a pan at medium heat. Once the onion and garlic has cooked add in your spices and your plum tomatoes and stir well. Once stirred, drain and add in the kidney beans, add salt and pepper to taste and let simmer for ten minutes.
Remove the potatoes from the oven and cut into halves, spoon the kidney beans onto each potato half.

Chef’s tips

If you want the potato to cook a little faster, pop it in the microwave for 9 minutes before putting in the oven for a further 5-10 minutes to crisp the skin.

If you have the ingredients in your cupboards feel free to sprinkle some coriander and cheese on top of the potato for added flavour.