BAKED CHILLI POTATOES

White potatoes have got a bit of a bad rep but I’m Irish, therefore I’m a potato lover.

Actually the traditional potato has more micro-nutrient value than the sweet potato & both contain around the same amount of carbohydrates, about 1/2 cup = 15 grams of carbs.

So let’s give the potato some loving with this chilli bean recipe –

Recipe (serves 2) :

2 large potatoes

1 can (250g) of red kidney beans

1 can chopped tomatoes

1 tbsp of tomato puree

1/2 red bell pepper (finely chopped)

1 large white onion/ 1 large garlic clove (finely chopped)

1/2 fresh lime

Spices: chilli flakes, chilli powder, cumin, paprika, sea-salt & black pepper.

What to do:

Preheat the oven to 200c.

Stab each potato with a fork & place in the oven for 45 minutes.

Saute the chopped onion, garlic & red pepper in a pan with coconut oil, cumin, sea-salt, & black pepper.

Add the chopped tomatoes, tomato puree & spices to taste in the pan.

Add the kidney beans, turn the heat down & simmer for 10-15 minutes.

Once the potatoes are cooked, take them out of the oven, use a fork to press down each potato, add a drizzle of olive oil , sea-salt & place back in the oven for 15 minutes until the skin is crispy & golden brown.

Finely remove the potatoes from the oven & serve with the chilli bean mix on top of each potato & a squeeze of fresh lime.

 

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