Serves 4
Ready in 1 hour 10 minutes
Freezer Friendly
Syns - Free on Extra Easy
Ingredients
4 x small baking potatoes, unpeeled
low calorie cooking spray
1 tbsp each of finely chopped rosemary and dried chilli flakes
finely sliced spring onion and red chilli and sweet smoked paprika, to garnish
salad leaves, to serve
For the Chilli
198g/7oz extra lean minced beef
2 garlic cloves, peeled and finely chopped
1 tsp ground cumin
400g can chopped tomatoes
1 large red chilli, deseeded and very finely chopped
sea salt and freshly ground black pepper
1 tsp red wine vinegar
200g canned red kidney beans, drained and rinsed
Method
1. Preheat the oven to 200c/Gas 6. Prick each potato all over and spray with a little low calorie cooking spray. Place them directly onto the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed.
2. Meanwhile make the chilli by heating a large non-stick frying pan over a high heat. Add the minced beef and stir-fry for 6-8 minutes or until lightly browned. Stir in the garlic, cumin, tomatoes and red chilli and season well. Cook for 20 minutes to reduce the sauce or until it thickens, stirring from time to time to prevent sticking. Remove from the heat, stir in the vinegar and kidney beans. Set aside and keep warm.
3. When cooked, cut each potato in half lengthways. Scoop out the flesh (keeping it for another use such as mash) and leave a layer of potato at least 5mm/1/4in thick on the skin. Spray again with the low calorie cooking spray and arrange in a single layer, skin-side down, on a wire rack set in a roasting tin.
4. Season generously with sea salt and sprinkle over the rosemary and chilli flakes. Return to the oven and bake for 15-20 minutes, turning half way through, until crisp and golden brown.
5. Remove from the oven and place on a platter, cut sides up. Spoon the chilli into the potato skins, sprinkle over and sliced spring onions, red chilli and sweet smoked paprika and serve immediately with salad leaves.
Freezer Friendly
Syns - Free on Extra Easy
Ingredients
4 x small baking potatoes, unpeeled
low calorie cooking spray
1 tbsp each of finely chopped rosemary and dried chilli flakes
finely sliced spring onion and red chilli and sweet smoked paprika, to garnish
salad leaves, to serve
For the Chilli
198g/7oz extra lean minced beef
2 garlic cloves, peeled and finely chopped
1 tsp ground cumin
400g can chopped tomatoes
1 large red chilli, deseeded and very finely chopped
sea salt and freshly ground black pepper
1 tsp red wine vinegar
200g canned red kidney beans, drained and rinsed
Method
1. Preheat the oven to 200c/Gas 6. Prick each potato all over and spray with a little low calorie cooking spray. Place them directly onto the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed.
2. Meanwhile make the chilli by heating a large non-stick frying pan over a high heat. Add the minced beef and stir-fry for 6-8 minutes or until lightly browned. Stir in the garlic, cumin, tomatoes and red chilli and season well. Cook for 20 minutes to reduce the sauce or until it thickens, stirring from time to time to prevent sticking. Remove from the heat, stir in the vinegar and kidney beans. Set aside and keep warm.
3. When cooked, cut each potato in half lengthways. Scoop out the flesh (keeping it for another use such as mash) and leave a layer of potato at least 5mm/1/4in thick on the skin. Spray again with the low calorie cooking spray and arrange in a single layer, skin-side down, on a wire rack set in a roasting tin.
4. Season generously with sea salt and sprinkle over the rosemary and chilli flakes. Return to the oven and bake for 15-20 minutes, turning half way through, until crisp and golden brown.
5. Remove from the oven and place on a platter, cut sides up. Spoon the chilli into the potato skins, sprinkle over and sliced spring onions, red chilli and sweet smoked paprika and serve immediately with salad leaves.
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