So here we are, my favourite time of the year, autumn. With autumn comes Halloween and what a perfect time to share my Spooky Chilli Loaded Purple Potato Skins Recipe.
I must start by saying that I feel like potatoes are getting a lot of bad press lately and I should address this bad press. They’re not bad guys, potatoes are a nutrient dense meal option. They offer a fantastic source of energy, fibre and vitamins, as well as being virtually fat free. Potatoes make a great accompaniment to any meal, and this time of year makes my Spooky Chilli Loaded Purple Potato Skins perfect.
For this recipe I used Purple Majesty potatoes, which I’d never seen before! These wonderful naturally purple potatoes from Albert Bartlett are bursting with nutrients and antioxidants. They are wonderfully versatile. Great to bake, mash, boil and roast, and are full of flavour.
Now it’s getting cooler I thought Chilli Loaded Potato Skins would be the perfect recipe to share. The chilli that the Purple Potato Skins are loaded with is wonderfully warming. Do reduce the spice level if this isn’t your thing though. You could just add smoked paprika instead of chilli powder/paste, but do keep the cumin and coriander or you won’t get that Mexican flavour.
This is definitely a recipe you can make in advance and reheat. I assure you we didn’t waist the potato middles scooped out. Mr W and I used them to make potato cakes the next day, mashing with butter and milk with the addition of corn flour. Perfect with bacon and a drizzle of maple syrup for breakfast!
- 5 Purple Majesty potatoes
- 500g Beef mince (10% fat)
- 3 Bell peppers, sliced roughly
- 3 Beef tomatoes, quartered
- 2 Red onions, finely chopped
- 500ml Passatta
- 1 tbsp Tomato puree
- 1 tsp Ancho chilli paste
- 1 tsp Chipotle paste
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Hot chilli powder
- 2 cloves Garlic, crushed
- 2 Jalapenos, left whole
- 1 Jalapeno, sliced
- 2 tsp Worcestershire Sauce
- 250ml Beef stock
- 1 tsp Ground black pepper
- 150g Grated Cheddar
- Heat your oven to 200C.
- Prick your potatoes and put in the oven for 1 hour 20 mins. With 40 mins to go put in the peppers and quarters of tomato in to roast (in olive oil). Once both are cooked leave to cool.
- Brown the beef mince in a deep pan, then add the onion and garlic. Cook until the onion is soft.
- Put the spices, pastes and tomato puree in the mix, cook until fragrant.
- Pop the roasted pepper and tomato in a food processor and blitz until fine, add in to the chilli and stir to mix thoroughly.
- Then add in the jalpenos, stock, Worcestershire sauce and passatta. Simmer for 1 hour or until thick.
- Towards the end add in the ground black pepper and start preparing the potatoes. Scoop out the middle (keep this in a box in the fridge- we used for potato cakes). Be careful not to scoop too low and break the skin.
- Pack the potatoes with the chilli and pop cheese on top.
- Put the jalapeno slices on the top and then pop in the oven (220C) for 15-20 minutes until the cheese is melting and every thing warmed through.
- Serve with salsa, sour cream and guacomole.
- You can cook your potatoes and roasted vegetables the night before if it's easier.
P.S. Post in collaboration with Albert Bartlett Potatoes. As ever all photos, words and opinions are my own.