Chilli con carne potatoes

I love chilli con carne. It's delicious. You can use it a variety of ways in a meal. I enjoy having it in a lettuce cup, the boyfriend likes it in wraps, so I thought I would try a new way for dinner one night when I was craving potato. 

I highly suggest drinking a beer with this meal, I had some Peroni with mine and it seemed to complement the pallet.

Ingredients:

• 6 potatoes, medium size.
• 1 can of red kidney beans, rinsed, drained (I like using the mexican red kidney beans, if you use this don't drain/rinse)
• 400 g lean beef mince
• 1 can of tinned diced tomato
• 1 packet of either chilli con carne seasoning or mexican seasoning. 
• 1 tbsp of fresh chives or tuscan seasoning
•  Tub of light sour cream

Instructions

1. Preheat oven to 190°C. Wash and dry the potatoes and pierce with a fork, drizzle with oil then cook for 1 hour or until tender. (Alternatively, cook until tender in the microwave if you are short on time, but in the oven is preferred).
   
   
   
   
2. Heat a non-stick frying pan. Place mince in the pan and cook until sealed or browned. Add the kidney beans and cook for a further 5 minutes. Add diced tomatoes and mexican seasoning, mix thoroughly. Simmer for 20 minutes then season with salt and black pepper.
   
   
3. Make cross-cuts in the top of the potatoes and open. Place on 4 plates, top with the chilli con carne, spoonful of sour cream and sprinkle with seasoning/chives

If you like spicy, I suggest that you also top it with some hot sauce whether that be Tabasco sauce or in our case was Peri Peri Extra Hot sauce. Gives it that little bit extra, alternatively put some extra curry/chilli powder in the corne carne while cooking. (1 serving/potato was 7 weight watcher points, but it is super filling. I think it was 7 because I put some oil with the potatoes, so alternatively to decrease the point value, don't use oil)