A winter classic, making use of leftover chilli con carne.
Is there anything better than a jacket potato that is crispy on the outside and fluffy ion the inside? YES - a jacket potato topped with chilli.
This combines the classic winter dish with fiery Mexican flavours - add your favourite cheese and toppings, too!
Large baking potatoes - washed.
1tsp olive oil
salt & pepper to taste
Leftover chilli con carne
Grated cheese (cheddar or mozzarella)
Fresh coriander - chopped
Spring onion - chopped
Preheat the oven to 180C, prick potatoes with a fork and rub with olive oil, season with salt & pepper and place on a baking tray.
Cook the potatoes for at least 1 hour, until crispy on the outside and cooked through.
Make an X shape on top of the potatoes, pull apart and use a fork to fluff the inside - add butter at this stage if using - add grated cheese and return to the oven for 5-10 minutes or until the cheese has melted.
Heat the leftover chilli and spoon on top of the melted cheese.
Top with the sour cream, guacamole and more cheese, sprinkle with spring onion and coriander & enjoy!