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Chipotle BBQ Bean Chilli Jacket Potato
Chipotle BBQ Bean Chilli Jacket Potato

Chipotle BBQ Bean Chilli Jacket Potato

with Cheese, Soured Cream and Slaw

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Jacket potatoes aren't just for baked beans and cheese. Our Chipotle BBQ Bean Chilli Jacket Potato is a smoky, Tex-Mex inspired twist on the humble jacket potato for a comforting weeknight dinner.

Tags:
Veggie
•Spicy
•New
Allergens:
Egg
•Mustard
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 carton(s)

Mixed Beans

1 carton(s)

Tomato Passata

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

120 grams

Coleslaw Mix

30 grams

Burger Sauce

(Contains: Egg, Mustard)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

48 grams

BBQ Sauce

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

10 grams

Butter

Nutritional information

Energy (kJ)2910 kJ
Energy (kcal)696 kcal
Fat30.1 g
of which saturates14.4 g
Carbohydrate79.5 g
of which sugars19.1 g
Dietary Fibre8.6 g
Protein24.6 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Lid
•Large Saucepan
•Box Grater
•Medium Bowl

Instructions

Bake the Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

Bring on the Chilli
2

Meanwhile, drain and rinse the mixed beans in a sieve.

Put a large saucepan on medium heat with a drizzle of oil.

Add the passata, chipotle paste (add less if you'd prefer things milder), veg stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts). Stir to combine. 

Simmer Time
3

Bring the chilli to the boil, then lower the heat. Pop a lid on the pan (or cover with foil) and simmer until thickened, 7-9 mins. 

Make the Slaw
4

While the chilli cooks, in a medium bowl, combine the coleslaw mix and burger sauce. Season with salt and pepper and set aside. 

Grate the Cheddar cheese.

Add the BBQ Sauce
5

Once the chilli has thickened, remove from the heat and stir through the BBQ sauce. Season with salt and pepper, then set aside with the lid on to keep warm. 

Reheat the chilli a few mins before the potatoes are ready (if needed).

Serve
6

Once the potatoes are ready, remove from the oven and spread the butter over the cut side of the potatoes (see pantry for amount). Roughly mash it into each potato with a fork.

Share the potatoes out between your plates. Spoon the beans over the potatoes.

Top with a dollop of soured cream and the grated cheese.  

Serve the slaw alongside.

Enjoy! 

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