Jacket potato with Mexican beef and beans

This is a brilliant dish for days when you want comfort food. Packed full of flavour, a simple, wholesome dinner or lunch for the whole family.

Serves: 4

Time to make: 1 hr 30 mins

Hands-on time: 20 mins

Ingredients

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Preheat oven to 180°C. Scrub potatoes and pat dry with paper towel. Prick all over with a fork. Wrap each in foil and place on a baking tray and bake for 1 hour, or until soft when pierced with a skewer. Leave cooked potatoes to cool for 10 minutes.
Meanwhile, spray a non-stick frying pan with olive oil and set over medium heat. Add onion and celery and cook, stirring occasionally, for 5 minutes, or until soft. Add garlic and spices. Cook, stirring, until fragrant. Add beef mince and cook, breaking up with a wooden spoon, for 5 minutes, or until mince browns.
To make filling, put beans, tomatoes and 1/3 cup water in a saucepan and bring to the boil. Reduce heat to low. Partially cover pan and simmer for 20 minutes, or until filling sauce thickens.
Unwrap potatoes and discard foil. Score potato tops with a large cross and press sides to split. Spoon filling into potatoes, scatter with cheese and return to oven. Bake for 5-10 more minutes, or until filling is hot and cheese melts.
Top each potato with a dollop of yoghurt, season with black pepper and serve with rocket.

Make it gluten free: Check spices are gluten free.

Calories 414 cal

Kilojoules 1730 kJ

Protein 27 g

Total fat 8 g

Saturated fat 4 g

Carbohydrates 55 g

Sugar 8 g

Dietary fibre 11 g

Sodium 270 mg

Calcium 250 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.