Salsa-baked potatoes with chilli Recipe

(32 ratings)
Sending your rating
  • Healthy

serves:

4

Skill:

easy

Cost:

cheap

Total Time:

01:00

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 489 kCal 24%
Fat 13.67g 20%

Use up leftover lasagne mince to fill these jacket potatoes and add a Mexican kick with a colourful tomato salsa topping.

Ingredients

  • 4 large baking potatoes
  • Approx. 700g leftover mince
  • 1 x 500g jar mild or medium chilli con carne sauce (optional)
  • For the salsa
  • :
  • 1 small red onion, finely chopped
  • 2 tomatoes, finely chopped
  • ¼ cucumber, finely chopped
  • 2 celery sticks, finely chopped
  • 2tbsp chopped fresh parsley
  • Salt and freshly ground black pepper

Method

  • Preheat the oven to 200°C (gas mark 6). Put the potatoes on to the top shelf in the oven and bake for 1hr, or until tender.

  • While the potatoes are cooking, heat a large frying pan and add the mince, a handful at a time, until the entire batch has been thoroughly heated. Add a few tablespoons of chilli con carne sauce if you wish.

  • Meanwhile, make the salsa by mixing together the red onion, tomatoes, cucumber, celery and parsley. Season.

  • Split open the jacket potatoes and fill them with the mince mixture. Spoon the salsa on top, then serve at once.

More Recipe Ideas

Top Tip

<strong>We’ve used this recipe in our credit crunch meal planner. <a href="/recipes/453686/Credit-crunch-meal-planner--week-3-meals">Click here</a> to go back to week 3 of the planner.</strong>