Baked Potato with Spicy Chilli Filling

This recipe works in combination with: Spicy Bean Chilli. This recipe features in these meal plans: Frugal Favourites 2.

A crispy skinned baked potato with a spicy vegetarian chilli bean filling.


  • half a 220g tin red kidney beans, drained
  • 1/2 small onion, finely chopped
  • half a 227g tin chopped tomatoes
  • 1 medium baking potato (approx 320g)
  • 1 tbsp vegetable oil
  • 1/2 tsp mild chilli powder
  • 1/2 tsp dried mixed herbs
  • 1/2 tsp tomato puree
  • 1 tsp margarine/butter (optional)
  • 1 small clove of garlic, finely chopped
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 60 mins
  • Oven temp: 200c
  • Price per person: £1.05
  • Store cupboard: Basic
  • Calories per serving: 436
  • 5-a-day per serving: 1.5
  • Print Recipe
Spicy Chilli Baked Potato photo

1102 cooks think so


  1. Preheat the oven. Wash the potato and pierce the skin a couple of times with with a sharp knife. Rub with oil and season with salt, pepper and a pinch of dried mixed herbs. Place the potato in the oven and bake for 1 hour, or until the skin is crisp and a knife can easily pierce the centre.
  2. After 40 minutes, heat the oil in a saucepan and fry the onion and garlic for 2-3 minutes, or until the onion is soft. Add the chilli powder and fry for 1 minute. Add the chopped tomatoes, tomato puree, mixed herbs, and kidney beans. Bring to the boil and then simmer, covered, for 15-20 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.
  3. To serve, cut open the baked potato, spread on the optional margarine/butter and spoon the filling into the centre.

Cook's tips

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

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