Air Fryer Jacket Potatoes with Beef Chilli

Crispy skins, properly fluffy middles.

Prep time: 10 mins
Cook time: 50 mins
Serves: 4
Dietary: GF, NF, WF

Bonfire Night food needs to be hot, filling and holdable in a gloved hand, and a loaded jacket ticks all three. The air fryer gives you crackly skins without heating the whole oven, while the chilli simmers away on the hob. Potatoes go straight onto the liner, so there's no baked-on salt to chip off the basket afterwards, and the beans and veg in the chilli sneak in a good chunk of fibre.

Ingredients

• 4 medium baking potatoes

• 1 tbsp olive oil

• Sea salt flakes

• 500g lean beef mince (or 2 x 400g tins green lentils, drained)

• 1 onion, diced

• 2 garlic cloves, crushed

• 1 red pepper, diced

• 2 tsp chilli powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 400g tin chopped tomatoes

• 400g tin kidney beans, drained

• 1 tbsp tomato purée

• 1 beef stock cube (gluten-free if needed)

• 150ml water

• Soured cream, grated cheddar and spring onions, to serve

Steps

1. Prep the spuds: Prick the potatoes all over with a fork, then rub with oil and sea salt.

2. Air fry: Place on a liner and cook at 200°C for 45-50 minutes, turning halfway.

3. Start the chilli: Brown the mince and onion in a pan for 8 minutes. Add the garlic, pepper and spices and cook for 2 more minutes.

4. Simmer: Add the tomatoes, beans, purée, crumbled stock cube and water. Simmer for 25 minutes until thick.

5. Check and split: The potatoes are done when a knife slides straight in. Split them open and fluff the middles with a fork.

6. Load up: Spoon over the chilli and top with soured cream, cheddar and spring onions.

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