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Chilli Baked Potatoes
Plat

Chilli Baked Potatoes

2 h 15Pour 4Nutri-Score B€€
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • baking potatoes (scrubbed)Fruits et légumes4 morceaux
  • olive oil (for rubbing the potatoes)Épicerie15 ml
  • salt (for the potato skins and the seasoning mix)Épices6 g
  • light cheddar (grated)Produits laitiers500 g
  • beef mince (5% fat)Viandes500 g
  • onion (diced)Fruits et légumes1 morceau
  • pepper (diced)Fruits et légumes1 morceau
  • cannellini beans (drained)Épicerie400 g
  • kidney beans (drained)Épicerie400 g
  • tomato passataÉpicerie400 ml
  • chilli powderÉpices10 g
  • cuminÉpices10 g
  • paprikaÉpices5 g
  • coriander (ground)Épices5 g
  • garlic powderÉpices5 g
  • cayenne pepperÉpices5 g
  • pepper (ground)Épices2,5 g
  • sugarÉpicerie2,5 g
  • butter (a knob per potato)Produits laitiers40 g

par portion

Nutrition

728kcal

Glucides
65 g
Protéines
44 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Poêle
  • Râpe
  • Plaque de cuisson

pas à pas

Préparation

  1. Bake the potatoes

    • Rub the potatoes with olive oil and salt.
    • Bake at 200 °C until the skins are crispy and the insides tender.
    Étape 1
  2. Brown the beef and vegetables

    • Fry the beef mince, onion and pepper until browned.
    Étape 2
  3. Add the seasoning mix

    • Add the chilli powder, cumin, paprika, coriander, garlic powder, cayenne pepper, salt, pepper and sugar.
    • Stir for a few minutes until well combined.
    Étape 3
  4. Simmer the chilli

    • Add the tomato passata and the beans.
    • Bring to a simmer and cook on a low heat, adjusting the seasoning to taste.
    Étape 4
  5. Fill and melt the cheese

    • Add a knob of butter to each baked potato.
    • Cover with the beef chilli mix and top with the grated cheddar.
    • Bake until the cheese has melted.
    Étape 5
  6. Serve

    • Serve with spring onions, guacamole, sour cream, salsa and jalapeños if you fancy.
    Étape 6