Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 4 potato, scrubbed and cleaned
- 2tablespoons olive oil
- 1/2teaspoons salt
- 1 onion, peel and diced
- 2 celery, trimmed and diced
- 2tablespoons tomato paste
- 3tablespoons taco seasoning
- 400grams kidney beans, drained and rinsed
- 400grams black beans, drained and rinsed
- 400grams butter beans, drained and rinsed
- 400grams diced tomatoes, canned
Nutrition per serving
3280kJ / 785Cal
3280 Kilojoules or 785 Calories
38% of daily energy intake*
Protein
39.5grams
Fat
13.5grams
Carbs
104grams
Sugars
16.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These chilli stuffed baked potatoes are perfect cold weather food, warming and comforting.
Method
Step 1 of 3
Preheat the oven to 180°C/160°C fan-forced. In an aluminium foil lined baking tray, place the potatoes and drizzle the olive oil and season with salt. Bake the potatoes for 50 minutes or until tender.
Step 2 of 3
In a skillet over medium heat, cook the onion and celery and cook until softened. Add the tomato paste and taco seasoning and cook for 1 minute. Tip in the beans and diced tomatoes. Cook in gentle simmer for 20 minutes, stirring the chilli from time to time.
Step 3 of 3
Cut a small cross in the top of each potato. Hold the potato using a clean dish towel and squeeze the base gently to open the top up slightly. Spoon the chilli on top of the potatoes. Top the chilli with sour cream and pickled jalapenos if you like.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.