Veggie Chilli Stuffed Baked Potatoes
A classic baked potato dialled way up. This dish is made with Hellmann’s Original Mayonnaise, smokey beans and crisp chopped onions.
Feeds
4People
Preparation time
60Min.
intermediate
Ingredients
- ungrouped
- 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
Preparation method
- ungrouped
- 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.
- Split potatoes and evenly spoon chilli mixture over top. Garnish, if desired with chopped cilantro.
- Dollop with remaining Hellmann's Original Mayonnaise.
- 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.
Nutrition
- Vegetarian
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