Jacket Potato with Chilli Beans and Cheddar
Makes 1 serving

INGREDIENTS
300 g Potato (Raw, peeled weight.)
150 g Red kidney beans, tinned and drained (Drained weight.)
150 g Chopped tomatoes, tinned
50 g Onion
1 clove, about 3 g Garlic
30 g Reduced-fat cheddar
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Half a tsp Chilli powder
Half a tsp Ground cumin
Half a tsp Smoked paprika

METHOD
1. Prick the potato, rub it with salt and bake at 200°C for an hour.
2. In the last twenty minutes, soften the chopped onion in a sprayed pan for five minutes, add the garlic and spices for one minute, then the tomatoes and beans. Simmer for ten minutes until thick, crushing a few beans against the pan.
3. Split the potato, fill it with the beans and grate the cheddar over so it melts into them.

Contains milk.

RECIPE NOTES
The bean sauce is better made in a batch. Multiply by four and it keeps for four days, which turns the next three lunches into baking a potato.
Reduced-fat cheddar at 30 g is 78 kcal; ordinary cheddar at the same weight is 123. The difference is real but the reduced-fat kind melts less well, so grate it fine.

Full recipe: https://www.getfuel8.com/recipes/jacket-potato-chilli-beans-cheddar
