Veggie Chilli Stuffed Baked Potatoes

Name: Veggie Chilli Stuffed Baked Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 4 large potatoes, poked in several places with a knife; 75 ml (5 Tbsp.) Hellmann's Original Mayonnaise, divided; 1.25 ml (1/4 tsp.) salt; 10 ml (2 tsp.) olive oil; 1 small onion, chopped (about 125 g); 1 x 410 g can red kidney beans, rinsed and drained; 1/4 cup corn kernels; 30 ml (2 Tbsp.) water; 5 ml (tsp.) chilli powder; 12 cherry tomatoes, halved

4 People
60 min.
intermediate

A classic baked potato dialled way up. This dish is made with Hellmann’s Original Mayonnaise, smokey beans and crisp chopped onions.

Ingredients

4 large potatoes, poked in several places with a knife
75 ml (5 Tbsp.) Hellmann's Original Mayonnaise, divided
1.25 ml (1/4 tsp.) salt
10 ml (2 tsp.) olive oil
1 small onion, chopped (about 125 g)
1 x 410 g can red kidney beans, rinsed and drained
1/4 cup corn kernels
30 ml (2 Tbsp.) water
5 ml (tsp.) chilli powder
12 cherry tomatoes, halved

Cooking Method

Heat oven to 180C°.
Brush potatoes with 2 Tbsp. of the Hellmann's Original Mayonnaise and sprinkle with salt.
Arrange on rimmed baking sheet and bake 40 minutes or until tender.
Meanwhile, heat oil in large nonstick pan and cook onions, stirring occasionally, until tender, about 6 minutes.
To make chilli mixture, in a small pot, stir in beans, corn, water and chilli powder and bring to a boil. Reduce heat and simmer for 2 minutes.
Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. Hellmann's Original Mayonnaise.
Split potatoes and evenly spoon chilli mixture over top. Garnish, if desired with chopped cilantro.
Dollop with remaining Hellmann's Original Mayonnaise.