Chili con carne in potato jackets

• baked potatoes4
• olive oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• pork mince↗400g g
• chipotle paste↗1 tbsp tbsp
• canned chopped tomatoes↗400g g
• chicken stock cube↗1
• sour cream↗300ml ml
• spring onion↗¼ small pack

  sliced

• leaf mix

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and prick the potatoes all over with a fork. Use 1 tbsp of oil to rub the potatoes, and spread them on a baking tray in the oven for about 1 hour until they are done.

2. 2

   Meanwhile, prepare the chili. Pour the remaining oil into a deep skillet over medium heat. Add the onion and cook for about 10 minutes until softened. Add the minced pork, breaking it up with a wooden spoon, and stir until it browns. Add the chipotle paste, cook for 1 minute, then add the tomatoes, crumble the bouillon cube and season well. Cover and simmer over low heat for about 40 minutes, stirring occasionally.

3. 3

   Remove the lid from the chili and cook for another 10 minutes. When the potatoes are ready, cut them in half and top with the chili, a spoon of sour cream, and sprinkle with finely sliced spring onion. Serve optionally with a mix of leaves.