Baked Potatoes With Beef And Vegetable Chili

• 4 large potatoes
• 2 tablespoons olive oil
• 2 garlic cloves crushed
• 9/16 pound minced beef
• 2 peppers mixed, deseeded and diced
• 1 teaspoon paprika
• 1 red chilli deseeded and diced
• 2 11/16 cups chopped tomatoes cans
• 1 2/3 cups kidney beans rinsed
• 1 5/16 cups sweetcorn drained
• 2/3 cup creme fraiche
• 7/8 cup cheddar grated
• 1/2 onion finely chopped
• salad to serve

1. Preheat the oven to 400u0b0F. Wrap each potato in foil and bake for 1 hour to 1 1/2 hours.
2. Meanwhile, for the chili, heat the olive oil in a large saucepan, add the garlic and saute for 1-2 mins. Add the beef and saute for 3-4 mins. Mix in the peppers, paprika and chili pepper and season. Add the tomatoes and cook for 8-10 mins, stirring occasionally. Mix in the beans and corn and simmer for 3-4 more mins.
3. Unwrap the potatoes and slice them open. Place each on a separate plate and top with the chili and sour cream. Sprinkle with the cheese and onion and serve with the green salad.

potatoes, olive oil, garlic, beef, peppers, paprika, red chilli, tomatoes, kidney beans, sweetcorn, crueme fraueeche, cheddar grated, onion, salad

Taken from www.yummly.com/recipe/Baked-Potatoes-with-Beef-and-Vegetable-Chili-1408240 (may not work)