Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Chilli con carne jackets

Contains pork – recipe is for non-Muslims only

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

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 604
  • Carbohydrates 50
  • Saturated Fat 14
  • Sugar 13
  • Protein 28
  • Fat 31
  • Fibre 7
  • Salt 1.1

Nutrition per serving

  • Calories 604
  • Carbohydrates 50
  • Saturated Fat 14
  • Sugar 13
  • Protein 28
  • Fat 31
  • Fibre 7
  • Salt 1.1

Ingredients

  • 4 baking potatoes
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 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.

Suggested recipes from this collection...