Chilli Beef Jacket Potato

• Potato(4)
• Olive oil(2 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Beef Mince(500 g)
• Onion(1)
• Garlic(3 cloves)
• Bell pepper(1)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Kidney Beans(400 g)
• Beef Broth(200 ml)
• Paprika(2 tsp)
• Cumin(2 tsp)
• Chili flakes(1 tsp)
• Cheddar cheese(150 g)
• Sour cream(120 g)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Heat the oven to 220°C. Rub the {Potato} all over with {Olive oil}, then season with {Salt} and {Black pepper}.

   ~5 min

2. 2

   Place the potatoes directly on the oven rack and bake until the skins are crisp and the centers are soft, about 50 minutes.

   ~50 min

3. 3

   Meanwhile, finely chop the {Onion}, mince the {Garlic}, dice the {Bell pepper}, drain the {Kidney Beans}, grate the {Cheddar cheese}, and chop the {Fresh parsley} if using.

   ~7 min

4. 4

   Heat the remaining {Olive oil} in a pan over medium-high heat. Add the {Ground beef}, break it up, and cook with the remaining {Salt} and {Black pepper} until browned. Stir in the {Onion} and {Bell pepper} and cook until softened, then add the {Garlic}, {Paprika}, {Cumin}, and {Chili flakes} for 1 minute. Stir in the {Tomato paste}.

   ~10 min

5. 5

   Add the {Canned tomatoes}, {Beef Stock}, and {Kidney Beans}. Simmer until the chilli is thick, rich, and spoonable, stirring now and then, for 18 minutes.

   ~18 min

6. 6

   Split each baked potato, squeeze the sides to fluff the centers, then fill with the beef chilli. Top with {Cheddar cheese}, add a spoonful of {Sour cream}, and scatter over the {Fresh parsley}. Serve hot.

   ~3 min