John Myers
Baked Potato with Chilli
The perfect baked potato with chilli recipe with a picture and simple step-by-step instructions.
- 4 size Floury potatoes
- 250 g Crème fraîche with herbs
- 500 g Chopped half and half
- 1 Can Chunky tomatoes
- 3 Cans Canned kidney beans
- 1 small can Corn cooked
- 100 ml Dry red wine
- 2 Pc. Chopped onion
- 1 Pc. Fresh garlic
- Black pepper from the mill
- Salt
- 1 half Carrot
- 1 shot Balsamic vinegar
- 1 shot Sugar
- 1 shot Coffee
- 50 gr Tomato paste
- 2 Pc. Bay leaf
- 10 ml Turnip tops
- Pre-cook the potatoes briefly for 10 minutes in salted water, preheat the oven to 200 degrees, brush the potatoes with oil, sprinkle with salt and pepper and place in aluminum foil for 50 minutes in the oven. Sauté the onions, garlic and carrots in a saucepan with oil, add lightly sugar, add the minced meat and fry. Add the tomato paste, toast lightly and deglaze with wine and reduce briefly. Add the beans, chunky tomatoes and the corn. Season with balsamic vinegar and a dash of coffee. After 50 minutes, serve with the baked potato, creme fraiche.
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