LOADED CHILLI POTATOES
Microwave the potatoes before finishing them in the oven and you still get a lovely crispy skin, but in half the time.
Hands-on time 10min. Cooking time 25min. Serves 4
◆ 4 large baking potatoes ◆ 1tbsp olive oil ◆ 1 onion, finely chopped ◆ 1 garlic clove, crushed ◆ ½tbsp mild chilli powder ◆ 400g (14oz) beef mince ◆ 2 x 400g tins chopped tomatoes ◆ 400g tin kidney beans, drained and rinsed ◆ 1tbsp tomato purée
◆ ½tsp cocoa powder ◆ Worcestershire sauce, to taste ◆ Large handful fresh coriander, roughly chopped, to serve ◆ Soured cream or Greek yogurt ◆ Cheddar cheese, grated
1 Preheat oven to 200°C (180°C fan) mark 6. Pierce potatoes all over with a fork and place on a heatproof plate.
Microwave on high for 15min, or until beginning to soften. Transfer to the oven for 10min, or until cooked through.
2 Meanwhile, heat oil in a large pan over medium heat and fry onion until softened, about 8min. Stir in the garlic, chilli powder and mince and brown all over, about 5min. Stir in tomatoes, kidney beans, tomato purée, cocoa powder and Worcestershire sauce. Bring to the boil; simmer for 10min,
allowing mixture to reduce slightly. Stir in most of the coriander and season to taste.
3 To serve, cut a cross into each potato. Top with the beef chilli, soured cream or yogurt, cheese and remaining coriander.
PER SERVING 587cals, 31g protein, 20g fat (8g saturates), carbs 53g (total sugars 11g), fibre 11g GH TIP Swap the baking potatoes for sweet potatoes to add one of your five a day.