These loaded mini jacket potatoes are ideal for summer barbecues and picnics.
- 12 Cornish New potatoes
- Drizzle olive oil
- 1 Pepper (red or green) cut into small pieces
- 1 Large clove of garlic
- 400g Tin cooked black beans
- 1 Red chilli
- 1 Tsp Chipotle
- 1 Tsp Smoked paprika
- 1/2 Tsp Ground coriander
- 2 Tsp Tomato puree
- Salt and pepper
- Handful of grated cheddar cheese
- Handful of fresh coriander – chopped
- 2 Tbsp Sour cream
1 Pre-heat the oven to 180. Place the Cornish New potatoes on a baking tray and cook in the oven for 25-30 minutes or until cooked.
2 In a small saucepan lightly fry the garlic, pepper and 1/2 the red chilli in the olive oil. Add the black beans, chipotle, paprika, ground coriander and tomato puree and cook on a low heat. Add a little water if drying out. Season and cook for around 15 minutes.
3 Once the potatoes are cooked, remove from the oven and cut a cross on top of each.
4 Place on a serving plate and top each potato with the black bean mix, a dollop of sour cream, sprinkle of cheese, chopped fresh coriander and slices of the remaining red chilli.
Recipe by www.seasonalspuds.com