Wrap the potatoes in aluminum foil.
Bake them in the preheated oven for 45–60 minutes, until soft.
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30 minutes
Elisakocht
99 Recipes
Medium
Hard
1 hrs 20 min
Spiciness
Medium
Difficulty
Hard
Time
1 hrs 20 min
Preparation
20 min
Cooking
1 hrs 0 min
100 grams
6 tablespoons
2
2
2
2 teaspoons
1200 grams
1 clove
1 teaspoon
300 grams
100 grams
1
1
2
2 tablespoons
Elisakocht
99 Recipes
Medium
Hard
1 hrs 20 min
Spiciness
Medium
Difficulty
Hard
Time
1 hrs 20 min
Preparation
20 min
Cooking
1 hrs 0 min
35 Views
4 months ago
Translated
These jacket potatoes are a really handy way to use up your leftover Chili sin Carne from the day before. If you have some of the hearty stew left but it's not quite enough for everyone, why not try this combination: baked potatoes, Chili sin Carne, and fresh guacamole – an absolutely delicious and vegetarian lunch! Jacket potatoes are not only simple but also versatile. They can be served either as a side dish or a main course. To prepare them, you need to rinse and dry the potatoes thoroughly. Then you place them on a piece of aluminum foil, add a small piece of butter or some oil, and seal the foil tightly. In the oven or on the grill, they take about 45 to 60 minutes depending on their size. You can easily check if they are done with a sharp knife: if it goes in easily, the potato is ready.
Medium
Hard
1 hrs 20 min
Spiciness
Medium
Difficulty
Hard
Time
1 hrs 20 min
Preparation
20 min
Cooking
1 hrs 0 min
100 grams
6 tablespoons
2
2
2
2 teaspoons
1200 grams
1 clove
1 teaspoon
300 grams
100 grams
1
1
2
2 tablespoons
Wrap the potatoes in aluminum foil.
Bake them in the preheated oven for 45–60 minutes, until soft.
Dice 2 large onions and 2 carrots.
Finely chop 2 chili peppers.
Finely chop 1 clove of garlic.
Peel 1200 g tomatoes. To do this, lightly score the tomatoes, briefly dip them in boiling water, quench them in cold water, and remove the skin – this gives you a particularly smooth sauce.
Soak 100 g soy chunks (fine) in water according to package instructions, squeeze them well.
Fry the soaked soy chunks in 3 tbsp frying oil in a pan until browned all over, and set them aside.
Serve the hot jacket potatoes together with the hearty Chili sin Carne.
Serve the fresh guacamole as a creamy dip on the side.
Heat 3 tbsp frying oil in the same pan.
Sauté the diced onions until a pleasant roasted aroma develops.
Add the diced carrots and fry them along.
Add the chopped chili peppers and 2 tsp ground cumin, stir briefly.
Add the peeled 1200 g tomatoes.
Add the chopped garlic and 1 tsp cinnamon.
Season generously with salt and pepper.
Let the sauce simmer over reduced heat for 60 minutes.
Add 300 g kidney beans and 100 g corn.
Let everything simmer for another 30 minutes.
Season with salt, pepper, and chili powder.
Mash 1 ripe avocado.
Cut 1 tomato into small cubes.
Finely dice ½ onion.
Finely chop 2 sprigs of cilantro.
Put everything together in a bowl, add 2 tbsp lime juice, and mix thoroughly.
Season the guacamole with salt and pepper.
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