Chunky chilli baked potatoes

Turn fluffy baked potatoes into an easy warming family dinner with Holly Bell's best-ever chilli recipe video.

Serves: 4

Preparation time:  15 minutes

Cooking time:  45 minutes

0.0/5 stars Av. customer rating

You will need

  • 4 baking potatoes
  • 1 tablespoon olive oil, plus extra for the potatoes
  • 1 large onion, peeled and chopped
  • 500g extra lean beef mince
  • 2 tablespoons tomato purée
  • 1 teaspoon mild chilli powder
  • 420g can mixed beans in chilli sauce
  • 250g pomordorino tomatoes, halved
  • Bunch spring onions, finely chopped
  • 4 tablespoons be good to yourself soured cream, to serve
[]

Recipe Information

Step by step guide to making Chunky chilli baked potatoes

  1. Preheat the oven to 180°C, 160°C fan, gas mark 4. Score a cross into each baking potato and rub with a little olive oil.
  2. Place the baking potatoes in the oven and cook for 45 minutes or until soft when pierced with a knife.
  3. Meanwhile heat the 1 tablespoon of olive oil in a pan. Add the chopped onion and soften for 5-10 minutes.
  4. Add the mince and cook until browned, stir in the tomato purée, chilli powder, mixed beans in chilli sauce and 200ml water.
  5. Cook for a further 10 minutes. Stir through the halved pomodorino tomatoes, and most of the chopped spring onions (reserving some to garnish).
  6. Serve the chilli over the jacket potatoes with a tablespoon of sour cream on each. Garnish with the remaining sliced spring onions.

Summary of customer ratings and reviews

Video for Chunky chilli baked potatoes

Family recipe writer Holly Bell shows you how to cook this satisfying baked potato and chilli recipe.

Nutritional information for Chunky chilli baked potatoes

Nutritional information for Chunky chilli baked potatoes

Nutrition type per serving
Calories 457 kcal
Total Fat 11.5g
Saturated Fat 3.5g
Salt 1.58g
Sugar 14.3g

This recipe is:

Close this tooltip and return to the page