Baked Potato with Chili

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1. 01

   Bake the potatoes

   60

   Heat a conventional oven to 220°C (425°F). Prick the four dried potatoes 5–6 times each; rub with 18 mL olive oil and 4 g salt. Bake directly on a rack with a tray beneath for 60–75 minutes, until skins are crisp and a skewer slides through the centre without resistance.

2. 02

   Build the chili base

   10

   During the potato baking, heat 20 mL olive oil in a wide skillet. Sweat the 140 g onion for 5 minutes, add the 12 g garlic for 30 seconds, then add 350 g ground beef. Break into small pieces and brown completely; cook ground beef to at least 71°C (160°F) internally. Stir in the tomato paste, chili powder, cumin and paprika.

3. 03

   Simmer the beans and tomatoes

   18

   Add 400 g chopped tomatoes, 240 g rinsed kidney beans, 100 mL water and 4 g salt. Simmer uncovered for about 15–18 minutes, stirring occasionally, until spoonable rather than runny; add a splash of water only if the sauce catches.

4. 04

   Open and fluff

   3

   Cut a cross into each cooked potato and gently squeeze the ends to open. Fluff the hot flesh with a fork without discarding the crisp skin.

5. 05

   Fill and finish

   4

   Divide the thick chili evenly among the four potatoes. Scatter 100 g cheddar across the hot filling; add optional Greek yogurt and 20 g sliced spring onions. Serve while the skins are crisp.