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The best chilli beef jacket potatoes
The best chilli beef jacket potatoes
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Prep Time:
15 minutes
Cook Time:
205 minutes
Total Time:
220 minutes
Impress the family with savory beef stuffed baked potatoes.
Ingredients:
  • 1 red banana chilli, finely chopped
  • 10.00 gm paprika
  • 7.50 gm ground cumin
  • 69.38 gm tomato paste
  • 500g beef skirt steak, trimmed, cut into 8cm pieces
  • 440g can chopped tomatoes
  • 187.50 gm water
  • 16.00 gm brown sugar
  • 20.00 ml malt vinegar
  • 6 (350g each) Sebago potatoes, washed
  • 1 red capsicum, deseeded, diced
  • 200g can kidney beans, drained, rinsed
  • Mashed avocado, to serve
  • Sour cream, to serve
  • Chopped chives, to serve
Instructions:
  • In a frying pan over medium heat, heat oil. Toss in the chili and spices and cook, stirring, for 4 minutes. Add the paste and cook for an additional minute.
  • Add the steak to the pot and ensure it's well coated. Stir in the tomatoes, water, sugar, and vinegar. Lower the heat to medium-low and let it simmer without a lid for 1 1/2 hours, stirring occasionally.
  • Preheat your oven to 200°C. Gently pierce each potato four times and place them directly on the oven rack. Bake for 1 1/2 hours or until the potato skins are crisp and the flesh is tender.
  • Transfer the steak from the sauce to a cutting board. Shred the steak using two forks, then place it back into the sauce. Add capsicum and beans, and stir over low heat for 8 minutes, or until heated through.
  • Cross-cut each potato, gently squeeze to create an opening. Fill with generously with chili con carne. Garnish with avocado slices, a dollop of sour cream, and a sprinkle of fresh chives. Serve and enjoy.

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