Baked Potatoes with Chili Con Carne

Heat oven to 200°C (392°F) fan. Scrub and dry the potatoes, poke each 6–8 times, rub lightly with 2 teaspoons olive oil and salt.

Bake directly on the rack (tray underneath) for 50–60 min until a knife slides in easily.

Heat 1 teaspoon olive oil in a pan.

Cook the onion until translucent for 4–5 min.

Add minced garlic and season with salt to release its fragrance.

Add minced beef, cook until browned.

Season with salt, black pepper, cumin, sweet paprika powder, and chili flakes.

Add the chopped tomatoes, then add rosemary + thyme sprigs.

Simmer 10–15 min.

Remove the rosemary and thyme sprigs.

Stir in corn + black beans, heat through briefly, then take the pan off the heat.

Split the potatoes, fluff the inside, top with chili.

You can sprinkle some freshly chopped parsley on top or a sauce from mixed mayo and yoghurt.