Chilli Stuffed Jacket Potato

This recipe works in combination with: Chilli Con Carne. This recipe features in these meal plans: Frugal Favourites 1.

A crispy baked potato spiced up with chilli con carne.


  • 125g of minced beef
  • half a 220g tin red kidney beans, drained
  • 1/2 small onion, finely chopped
  • 1 medium baking potato (approx 320g)
  • half a 227g tin chopped tomatoes
  • 1 tbsp vegetable oil
  • 1 garlic clove, finely chopped
  • 1/2 tsp chilli powder
  • 2 tsp tomato puree
  • 1/2 tsp dried mixed herbs
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 60 mins
  • Oven temp: 180c
  • Price per person: £1.87
  • Store cupboard: Basic
  • Calories per serving: 713
  • 5-a-day per serving: 1.5
  • Print Recipe
Chilli Jacket Potato photo

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  1. Preheat the oven. Wash the potato and prick with a fork or knife. Rub the skin with the oil and season with salt, pepper and a pinch of dried mixed herbs. Bake for 1 hour, or until the skin is crisp and a knife can easily pierce the centre.
  2. Once the potato has been in the oven for half an hour, prepare the chilli con carne filling. Heat the oil in a saucepan and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the meat and fry for 5 minutes, or until browned.
  3. Add the tomatoes, tomato puree, kidney beans and chilli powder. Cover and cook over a low heat, stirring occasionally, for 20 minutes, or until the sauce develops a thicker consistency. Add a little water if the chilli becomes dry. Season to taste with salt and pepper.
  4. To serve, cut open the baked potato and spoon the filling into the centre.

Cook's tips

If you are using this recipe as part of a meal plan, you could save time by cooking both portions of the chilli one night and reserving half to serve with rice another night.

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