Chili‑Stuffed Baked Potatoes

• large potatoes with skin4
• sunflower oil↗1 ст. л. tbsp
• red onion↗2

  sliced

• garlic↗3

  minced

• chili con carne seasoning↗1 пакетик (30‑39 г)

  1 packet (30‑39 g)

• ground beef↗500 г g

  mince

• smoked bacon, diced↗100 г g
• tomato paste2 ст. л. tbsp
• canned diced tomatoes↗400 г (консервована) g
• black beans↗400 г (консервована) g

  drained

• sour cream↗

  for serving: grated cheese, cilantro leaves

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection) or gas mark 6. Prick the potatoes all over with a fork, place them on a baking sheet and bake for 1 hour.

2. 2

   While the potatoes bake, heat the oil in a large skillet. Add the sliced red onion and sauté over high heat for 5 minutes until softened. Add the minced garlic and the chili con carne seasoning packet, stir to coat the onion with aroma, then transfer the vegetable mixture to a large oven‑proof dish.

3. 3

   Re‑heat the skillet over high heat, add the ground beef and break it up with a spatula. Cook until the meat browns, then transfer it to the dish with the onion. Separately fry the diced smoked bacon until crisp, add it to the meat and mix.

4. 4

   Stir in the tomato paste and canned tomatoes, distributing evenly. Place the dish in the oven together with the potatoes and bake for 25‑30 minutes until the sauce boils and thickens. Add the drained black beans, season to taste, and bake for another 5 minutes to heat through.

5. 5

   Take the baked potatoes, cut a cross on the top and gently press the sides to open them. Fill each potato with the prepared chili, top with sour cream, sprinkle grated cheese and garnish with cilantro leaves.