4 large jacket potatoes

1 tbsp sunflower oil

1 tbsp garlic infused oil

1 tsp paprika

1 tsp chili powder

1 tsp oregano

1 tsp ground cumin

500g beef mince

100g smoked bacon lardons

2 tbsp tomato purée

400g can chopped tomatoes

Lactose free cream, grated cheese and sliced green scallion, to serve

Serves - 4


Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then put on a baking sheet and bake in the oven for 1 hr.

While the potatoes are baking, heat the oil in a large frying pan.  

Add the bacon and cook the bacon until crisp at the edges, then add the spices and fry gently.

Add the beef mince and garlic infused oil, breaking it up with a spatula as you go. Cook until browned.

Stir in the tomato purée and tomatoes, then put the dish in the oven with the potatoes and bake for 30-35 mins until bubbling and starting to thicken.

Cut a cross in the top of each potato and squeeze the sides to open.

Spoon in the baked chili and top with lactose free cream, cheese and green scallion if you like.

Recipe adapted from: Good Food
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