Baked chilli & jacket potatoes
Technique
Step 1
Heat oil in a frying pan over medium heat. Upload chili and spices. Cook, stirring, for 4 minutes. Upload paste. Cook dinner for 1 minute
Step 2.
Prick the potatoes throughout with a fork, then placed on a baking sheet and bake in the oven for 1 hr. • even as the potatoes are baking, warmth the oil in a big frying pan. Add the onion and fry over a high heat for 5 minutes until softened. Add the garlic and chili sachet. Stir some times to coat the onions in the spices, then tip the onion combination into a huge ovenproof dish.
Step 3.
Add chopped tomatoes, oregano along with 200ml warm water into the equal pan. Tip in additionally sugar and tomato puree, and stir properly. In the meantime, preheat oven to 200°C. Pierce every potato four times. Location immediately onto oven rack. Bake for 1 half hours or until skins are crisp and potato flesh is gentle.
Step 4.
Do away with steak from sauce to a board. Using 2 forks, shred steak. Go back to sauce. Upload capsicum and beans. Stir over low warmth for eight minutes or until heated thru.
Step 5.
Cut a cross inside the pinnacle of every potato and squeeze the sides to open. Spoon inside the baked chili and pinnacle with soured cream, cheese and coriander if you want.
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Elements
• 4 huge jacket potatoes
• 1 tbsp. sunflower oil
• 2 pink onions, chopped
• 3 garlic cloves, crushed
• 1 sachet (30-39g), chili con carne seasoning mix
• 500g pork
• 100g smoked William Maxwell Aitken lardons
• 2 tbsp. tomato purée
• 400g can chopped tomatoes
• 400g can black beans, drained
• soured cream, grated cheese and coriander leaves, to serve