One Pot Chili Baked Hasselback Potatoes
Like a jacket potato but baked in a vegetable chili all in one dish...these Chili Baked Hasselback Potatoes make a perfect filling and hearty meal on a cold night. The perfect one-pot meal for the whole family.
Servings: 4 serves
Calories: 123kcal
Equipment
- Casserole dish
Ingredients
- 4 potatoes scrubbed
- 1 yellow bell pepper
- 1 400g can of chopped tomatoes
- 1 250g can of red beans washed and drained
- 1 cup tomato puree
- 1 cup green beans topped and tailed and cut into thirds
- ½ cup corn kernels
- ½ cup cheddar shredded
- ¼ cup fresh cilantro chopped
- ¼ cup vegetable broth
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- ½ tablespoon cayenne pepper (if cooking for kids you may want to reduce this)
- salt and pepper to taste
- optional extras for serving grated cheddar, sour cream, chopped cilantro, chili flakes
Instructions
- Preheat the oven to 374 F / 190 C. Prepare a baking tray with parchment paper and a 10.6 x 7 inch baking dish placed on it.
- Dry potatoes with a kitchen towel. Place a potato in the middle of 2 metal sticks or wooden spoons and cut slits with a sharp knife. Repeat the same with each potato. Grease the baking dish with oil and place potatoes in it. Bake in the middle of the oven for 45 minutes.
- In the meantime prepare the chili. In a large bowl, mix tomato, bell pepper, red beans, tomato purée, green beans, corn kernel, spices, vegetable broth and cilantro. Combine all together then adjust salt and pepper to your taste.
- After 45 minutes, remove the tray from the oven and place on a counter. Be careful not to burn your counter. Pour chili sauce all around the hasselback potatoes. Spread cheddar on top. Put back in the oven and bake for another 30 - 35 minutes.
- Remove from the oven and serve immediately.
Notes
This can be made ahead up to the point where the potatoes have cooked and the chili has been assembled. When needed simply pour the chili over the potatoes and continue from the second last step, where the potatoes and chili are put back into the oven for 30-35 mins.
Chili freezes well for up to 1 month.
Sub in other types of vegetable if you need: green or red bell peppers, chopped zucchini, chopped carrot, more corn etc
Sub in other beans if you want: black beans or chickpeas work well.
Nutrition
Calories: 123kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 208mg | Potassium: 478mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1099IU | Vitamin C: 66mg | Calcium: 138mg | Iron: 2mg