Chipotle BBQ Bacon and Bean Chilli Jacky-P
with Cheese, Soured Cream and Slaw
Jacket potatoes aren't just for baked beans and cheese. Our Chipotle BBQ Bean Chilli Jacky-P is a smoky, Tex-Mex inspired twist on the humble jacket potato for a comforting weeknight dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 carton(s)
Red Kidney Beans
1 carton(s)
Tomato Passata
20 grams
Chipotle Paste
10 grams
Vegetable Stock Paste
120 grams
Coleslaw Mix
30 grams
Burger Sauce
(Contains Egg, Mustard)
60 grams
Mature Cheddar Cheese
(Contains Milk)
48 grams
BBQ Sauce
75 grams
Soured Cream
(Contains Milk)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.
Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.
Meanwhile, drain and rinse the red kidney beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until browned, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
Once browned, turn the heat down to medium and add the passata, chipotle paste (add less if you'd prefer things milder), veg stock paste, red kidney beans, sugar and water for the sauce (see pantry for both amounts). Stir to combine.
Bring the chilli to the boil, then lower the heat.
Pop a lid on the pan (or cover with foil) and simmer until thickened, 7-9 mins.
While the chilli cooks, in a medium bowl, combine the coleslaw mix and burger sauce. Season with salt and pepper, then set aside.
Grate the Cheddar cheese.
Once the chilli has thickened, remove from the heat and stir through the BBQ sauce. Season with salt and pepper, then set aside with the lid on to keep warm.
Reheat the chilli a few mins before the jacky-Ps are ready (if needed).
Once the jacky-Ps are ready, remove from the oven and spread the butter over the cut side of the potatoes (see pantry for amount). Roughly mash it into each potato with a fork.
Share the jacky-Ps out between your plates. Spoon the bacon and beans over the potatoes.
Top with a dollop of soured cream and the grated cheese.
Serve the slaw alongside.
Enjoy!
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