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Bonfire night chilli jacket potatoes

by Sarah Alcock

Serves: 4

What better way to warm yourself up before heading out to celebrate bonfire night than with a simple chilli jacket potato? What do you like to eat on bonfire night? We'd love to hear your favourites!



  • 4 baking potatoes
  • olive oil
  • sea salt
  • 1 onion, chopped
  • 250g minced beef
  • 1 tsp ground cumin
  • a pinch of chilli powder
  • 1 x 420g tin kidney beans in chilli sauce
  • 1 x 400g tin chopped tomatoes
  • 4 knobs of butter
  • guacamole, soured cream and chopped coriander, to serve


  1. Preheat the oven to 190°C, fan 170°C, gas 5.
  2. Using a sharp knife, score a cross into the skin of each potato. Rub them with olive oil and sea salt to crisp the skin.
  3. Bake in the oven for about 1 hour or until cooked through.
  4. Meanwhile, soften the chopped onion with a little oil in a frying pan, then add the beef.
  5. Once the mince is browned, stir in the cumin and a good pinch of chilli powder. Add the kidney beans and chopped tomatoes.
  6. Simmer for about 30 minutes, stirring now and then; season.
  7. Split open the cooked jacket potatoes and add a generous knob of butter and some seasoning.
  8. Spoon the chilli over the potatoes and top with guacamole, soured cream and chopped coriander.

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