Chilli Con Carne Baked Potatoes

Old skool to the max this is a 1980’s dinner classic…all you need is a rerun of Night Rider to watch it with and your contentment levels will be through the roof!

5 mins

Ingredients

  • 400-500g Hellers Base Mince recipe
  • 1 can kidney beans drained – use 2 if you want to bulk out the recipe
  • 1/2 can corn kernels optional
  • 15g taco seasoning – adjust to taste
  • 4 large baking potatoes scrubbed and cleaned we recommend agria
  • 1 cup grated cheese
  • Sour cream
  • 2 spring onions finely sliced

Method

  1. Preheat oven 200C / Set Air fryer 200C
  2. Prick the potatoes a couple of times with a small knife and place onto a lined baking tray or into the air fryer. Sprinkle with sea salt and bake 40-50 mins or until tender and the skin is crispy and golden
  3. Meanwhile heat the base mince in a medium pot, add the taco seasoning and kidney beans and simmer for 3-5 mins. Adjust the seasoning to your taste and set aside
  4. To serve place each potato onto a plate and cut a small cross across the top. Using your fingertips gently push the potato sides so the cut breaks open and reveals the hot soft potato
  5. Spoon the chilli con carne over each potato, top with grated cheese, sour cream and spring onions – serve with extras on the table