Chilli jacket potato,

Easy Cook - - CONTENT -

Serves 4 Prep 10 mins Cook 1 hr

4 bak­ing pota­toes

2 tbsp olive oil

1 large onion, finely chopped

400g pork mince

1 tbsp chipo­tle paste

400g can chopped toma­toes

1 chicken stock cube

300ml pot soured cream ¼ small pack chives, snipped mixed leaves, to serve (op­tional)

1 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.

2 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.

3 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. PER SERV­ING 604 kcal, fat 31g, sat­u­rates 14g, carbs 50g, sug­ars 13g, fi­bre 7g, pro­tein 28g, salt 1.1g

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