Cheat’s vegetable chilli jackets
- Portion size: Serves 2
- Ready in 35 minutes
- Difficulty: easy
We’ve given baked potato jackets a Mediterranean twist by topping them with a combination of good quality bean soup and spiced ratatouille-style veg.
Jazz up your jackets with more baked potato filling ideas.
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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)
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Coat the potatoes with a little olive oil, prick well with a fork, then rub with crushed sea salt.
- Cook in the microwave for 10 minutes on high then bake in the oven for 20 minutes, until crispy and cooked through. Meanwhile, heat the olive oil in a sauté or frying pan. Add the onion, finely diced, and cook over a low heat for 5 minutes, then add the red pepper, diced, and the courgette, diced. Stir through the chilli powder and paprika.
- Cook for 8 minutes more or until softened. Pour the 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.
- 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.
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