Spicy Beef Jacket Potatoes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
557
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 557 kcal | (27 %) | ||
| Protein | 47.86 g | (49 %) | ||
| Fat | 17.67 g | (15 %) | ||
| Carbohydrates | 60.91 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.89 g | (40 %) |
more nutritional values
| Vitamin A | 136.85 mg | (17,106 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.07 mg | (9 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 12.68 mg | (106 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 181.78 μg | (61 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 6.23 μg | (14 %) | ||
| Vitamin B₁₂ | 3.61 μg | (120 %) | ||
| Vitamin C | 75.31 mg | (79 %) | ||
| Potassium | 1,560.57 mg | (39 %) | ||
| Calcium | 85.57 mg | (9 %) | ||
| Magnesium | 99.03 mg | (33 %) | ||
| Iron | 7.29 mg | (49 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 8.56 mg | (107 %) | ||
| Saturated fatty acids | 5.37 g | |||
| Cholesterol | 90.16 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- For the baked potatoes
- 4
large potatoes
Preparation steps
1.
For the baked potatoes: heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Prick the potatoes several times with a fork. Rub with oil and sprinkle with salt. Place on a baking tray and bake for 1- 1 1/2 hours, depending on the size of the potatoes, until tender.
3.
For the chilli: heat the oil in a large heavy-based pan and add the onions and tomatoes. Cook over a medium heat until soft, then increase the heat and add the minced beef, stirring for a few minutes until browned. Reduce the heat and add the chilli powder and oregano.
4.
Add the chopped chilli to the pan with the kidney beans and tomatoes. Stir well.
5.
Stir in the chocolate. Season well with salt, cover the pan and cook gently for 45-60 minutes, until thick, stirring from time to time to avoid the mixture sticking to the bottom of the pan.
6.
Split open the potatoes and spoon in the chilli.
