These crispy-skinned, roasted jackets are generously filled with a flavourful Chilli Con Carne. On top, a layer of cheddar & jalapeño mash adds an extra dimension of taste with a slight hint of spice.

TOTAL 2h 45m

Ingredients-

For the Jacket Potatoes:

• 4 large potatoes

• Salt

• Pepper

• Olive oil

• A knob of butter

For the Chilli Con Carne:

• 1 finely diced onion

• 2 teaspoons mild chilli powder

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon oregano

• 250g beef mince

• 1 red pepper, finely chopped

• 1 beef stock cube

• 1 tin of tomatoes

• 1 tin of kidney beans, drained

• 1/2 teaspoon pepper

• 1/2 teaspoon salt

For the Cheddar & Jalapeño Mash:

• 150g cheddar cheese

• 2 spring onions, finely diced

• 8 finely diced jalapeños

• A pinch of salt

• A pinch of pepper

Instructions-

For the Jacket Potatoes:

1. Rub the potatoes with salt, pepper, and olive oil.

2. Wrap each potato in foil with a knob of butter.

3. Roast the potatoes at 180°C for 1 to 1 1/2 hours, depending on size. Remove them from the foil and roast for an additional 30 minutes to crisp the skin.

For the Chilli Con Carne:

1. In a pan, soften the finely diced onion in oil, then add all the spices: mild chilli powder, cumin, paprika, and oregano.

2. Add the finely chopped red pepper and cook until softened.

3. Add the beef mince and break it up as it cooks.

4. Incorporate the beef stock cube, canned tomatoes, drained kidney beans, and season with pepper and salt.

5. Follow the remaining steps to create your Chilli Con Carne.

For the Cheddar & Jalapeño Mash:

1. Scoop out the cooked potatoes, leaving around 2 mugs of mash for the potato topping.

2. To the remaining mash, add 150g cheddar cheese, finely diced spring onions, diced jalapeños, a pinch of salt, and a pinch of pepper.

Final Assembly:

1. Fill the roasted jacket potatoes with the Chilli Con Carne.

2. Top them with the Cheddar & Jalapeño Mash.

3. Roast the stuffed potatoes at 180°C for 20 minutes.

4. Serve and enjoy!