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Bean & Chilli Stuffed Jacket Potato (V)

We've teamed up with the fab folks at Bannisters Farm to bring you this flavour-packed twist on a classic stuffed jacket potato. Think smoky bean chilli, lime-pickled onions, creamy avocado and a hit of our Chilli & Lime Mayo. This is a proper midweek win, and a definitely must try.

INGREDIENTS

Pack of Bannisters Farm Jacket Potatoes

Charlie & Ivy's Chilli Lime Mayo

For the veggie bean chilli

1 tbsp Charlie & Ivy's Cold Pressed Rapeseed Oil

1 onion, finely chopped

2 garlic cloves, minced

1 carrot, diced

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

½ tsp chilli powder (or more to taste)

1 tbsp tomato puree

1 tin (400g) chopped tomatoes

1 tin (400g) mixed beans or black beans, drained and rinsed

200ml vegetable stock

Freshly ground salt & black pepper, to taste

For the lime picked onions

1 red onion, thinly sliced

Juice of a lime

½ tsp sugar

Pinch of salt

For the smashed avocado

1 ripe avocado

Juice of ½ lime

Freshly ground salt & black pepper, to taste

To serve

25g feta cheese, crumbled

Fresh coriander, chopped

main product photo
METHOD

Bake your chosen quantity of Bannisters Farm Potatoes as per the instructions.

Whilst baking, in a small bowl, mix the sliced red onion with the lime juice, sugar and salt, and then set aside to soften and turn pink.

For the chilli, heat the Rapeseed Oil in a pan over a medium heat, and add the chopped onion, garlic and carrot. Saute for 5 minutes. Then stir in the dried spices and chilli powder. Cook for a further minute, before adding the tomato puree, choppped tomatoes, beans and veg stock. Season and then simmer for 20-25 minutes until thickened.

Mash the avocado with lime juice, and season to taste.

To assemble, fluff the insides of your jacket with a fork and add a dollop of butter before spooning over the veggie bean chill. Top with lime pickled onions, smashed avocado, crumbled feta, and a dollop of the Chilli & Lime Mayo. Sprinkle with fresh coriander and serve.



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