Chilli con carne jackets

Prep: 10 mins Cook: 1 hr

Easy

Serves 4

Turn your baked potato into a satisfying midweek meal with this simple-to-make pork and chipotle chilli filling

Nutrition and extra info

Nutrition: per serving

  • kcal604
  • fat31g
  • saturates14g
  • carbs50g
  • sugars13g
  • fibre7g
  • protein28g
  • salt1.1g
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Ingredients

  • 4 baking potatoes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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)

Method

  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.

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