Sweet Potato Jacket with Loaded Chilli
Sweet, spicy and super niceyyyyy. My sweet jacket potato with loaded chilli 🌶
Yes, this is the dinner you need to make tonight. It’s comforting, warming, a lil spicy and a lot delicious. Plus, it’s a great alternative to your standard rice accompaniment as we all need a change every so often, don’t we? Mix it up babs!
Sometimes I feel like I neglect the sweet potato, so I’m gonna change that. I will always stan a Maris Piper (my OG spud) but it deserves a bit of the spotlight. We’ll start it off with my sweet potato hash brown brunch for brekky, then follow it with my sweet potato BBQ fries or as these are a real treat. For anyone feeling a bit adventurous, I have a sweet potato pie with toasted meringue topping featured in my book, Poppy Cooks: The Food You Need. I mean you can find other pie recipes for free without having to buy a book, but it is a pretty good book if I do say so myself haha.
For more lunch/dinner inspo, you can find more recipes here.
Ingredients
- 400g beef mince
- 1 onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1 chilli, deseeded and chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- Bacon lardons (optional)
- 2 tbsp tomato paste
- 500ml beef stock
- 1 tin of kidney beans, drained
- Plenty of salt and pepper
- 2 sweet potatoes
- A few jalapeños
- Bit of butter
- Dollop of sour cream
- Grated cheese to top your chilli
- Sprinkling of chives
- Sprinkle of spring onion
Method
- Preheat the oven to 180°C Fan/400°F/Gas Mark 6. Oil up your spuds and place them onto the middle rack in the oven. Bake for around 40-60 minutes.
- In a large saucepan on high heat, fry off the mince until cooked and browned. Remove from the pan and keep aside for later.
- Next, in that pan fry off the onion, spices (coriander, cumin, ginger, paprika and pepper) and the bacon (if using).
- Once cooked add in the garlic, chilli and tomato paste.
- Return the beef to the pan and then add the stock, season with salt and pepper and cook on medium until the sauce has thickened. This should take about 20 minutes.
- When the spuds are ready, cut them open and scoop out the middle and mash with butter, then chop the jalapeños into it. Season and return to the potato skin.
- To finish - load your potatoes with chilli, cheese, sour cream and anything else you fancy. Then enjoy!