Jacket Potatoes with Chilli Beans and Yoghurt

• 4baking potatoes, about 250 g each (1 kg total)
• 3 tbspolive oil
• fine salt
• black pepper
• 1onion, finely chopped
• 1carrot, coarsely grated
• 3garlic cloves, crushed
• 2 tspground cumin
• 2 tspsmoked paprika
• 1/2 tspchilli flakes, or more if you like heat
• 1 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 1 x 400gtin kidney beans, drained and rinsed
• 1 x 400gtin black beans, drained and rinsed
• 1 tbspcider vinegar
• 80gmature cheddar, grated
• 150gGreek yoghurt
• 4spring onions, sliced

Method

1. 1Heat the oven to 200C fan. Prick the potatoes all over with a fork, rub with 1 tablespoon of the olive oil and a good pinch of salt, and put them straight on the oven shelf. Bake for 65–75 minutes until the skins are crisp and a knife slides into the middle with no resistance.
2. 2With about 30 minutes to go, heat the rest of the oil in a saucepan over a medium heat. Cook the onion and carrot with a pinch of salt for 8 minutes until soft and the carrot has melted into the onion.
3. 3Stir in the garlic, cumin, smoked paprika, chilli flakes and tomato puree for 1 minute until the spices smell toasty.
4. 4Add the chopped tomatoes, both tins of beans, 150ml of water and half a teaspoon of salt. Simmer with the lid off for 18 minutes, stirring now and then, until thick enough to sit in a spoon. Crush a few spoonfuls of beans against the side of the pan and stir back in for body.
5. 5Stir in the vinegar and plenty of black pepper. Taste; it should be smoky and gently hot, so add salt if it tastes flat or more chilli flakes if you want it fiercer.
6. 6Split the potatoes, fluff the insides with a fork and season with salt and pepper. Pile the chilli beans on top, then the cheddar so it starts to melt, a spoon of yoghurt and the spring onions.

Per serving

kcal

637

protein

27.2g

fibre

18.4g

carbs

88.2g

fat

21g