Beat the midweek blues with these comforting baked potatoes that just so happen to be good for you. Omit the crème fraîche so they're vegan friendly.
Ingredients
- 2 large baking potatoes
- 1 tbsp olive oil
- 1 onion
- 1 red pepper
- 1 courgette
- 1 tsp chilli powder
- ½ tsp paprika
- 600ml pot fresh chilli bean soup
- Fresh coriander leaves
- Dollop of crème fraîche (optional)
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Coat 2 large baking potatoes with a little olive oil, prick well with a fork, then rub with crushed sea salt.
- 2. Cook in the microwave for 10 minutes on high then bake in the oven for 20 minutes, until crispy and cooked through. Meanwhile, heat 1 tbsp olive oil in a sauté or frying pan. Add 1 onion, finely diced, and cook over a low heat for 5 minutes, then add 1 red pepper, diced, and 1 courgette, diced. Stir through 1 tsp chilli powder and ½ tsp paprika.
- 3. Cook for 8 minutes more or until softened. Pour a 600ml pot fresh chilli bean soup into the pan and bring to a simmer. Bubble for about 3 minutes, until thickened. Remove the potatoes from the oven and split open.
- 4. Spoon the chilli into the jackets, scatter with fresh coriander leaves, roughly chopped, and top with dollops of crème fraîche. Serve with dressed salad leaves, if you like.
Chef's tip
Omit the crème fraîche so this recipe is vegan friendly.