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Potato shells filled with Chilli Con Carne


This is perfect as a starter for 4

or a main course for 2.


Preparation time 10 minutes

Cooking time 1 hour 10 minutes

Before starting the Chilli get the potatoes in the oven to cook


For the Chilli Con Carne you will need:

3-4 tbsp Secret Chef Mexican Seasoning

500g Minced Beef

1 large Onion, chopped

1 tin chopped Tomatoes

1 tin Kidney Beans, rinsed

50g grated Cheese

Red Chillies, chopped (optional)

1 tbsp cooking Oil


For the Potato Shells you will need:

4 cooked Jacket Potatoes halved and scooped out.

(The potato flesh can be frozen for another day or used for Gnocchi

check out our recipe)


Cooking time for the Chilli Con Carne 1 hour

(pre heat oven to 190°c towards the end of cooking)

In a heavy bottom sauce pan heat the oil and sweat off the onions for 5 minutes.

Add the mince and brown.

Add the Mexican seasoning and stir (and the optional chillies if you like it that bit hotter!)

Add the kidney beans and chopped tomatoes, stir and simmer for 50 minutes/1 hour.


Spoon the chilli into the scraped out potato shells, sprinkle with grated cheese and cook in a hot oven for 10 minutes or until golden and bubbly brown.


(If you make loads you can freeze the extras, just wait for the chilli to cool down before stuffing. Reheat in an oven or microwave, ensuring piping hot before serving)