The Black Garlic Chilli Baked Spud combines crispy, oven-baked potatoes with a rich, smoky beef chili filling infused with black garlic, paprika, and cumin. Topped with melted cheese, fresh coriander, and a dollop of sour cream, this dish offers a hearty and flavorful twist on a classic baked potato.
Aged Black Garlic Chilli Baked Spud
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
The Black Garlic Chilli Baked Spud takes the humble baked potato to a whole new level. Each crispy-skinned potato is filled with a robust, savory beef chili that’s been slow-cooked to perfection. The chili is a flavorful blend of minced beef, onions, kidney beans, and tomatoes, spiced with smoked paprika, cumin, oregano, and a kick of chili flakes. The addition of aged black garlic cloves and a black garlic savory paste gives the dish a unique depth of flavor, with hints of umami and sweetness. After filling the potatoes, they are topped with grated cheese and baked again until perfectly melted and golden. Finished with fresh coriander and a dollop of creamy yogurt or sour cream, this dish is an irresistible combination of textures and bold flavors, perfect for a comforting and satisfying meal.
Author:Black Garlic & Co.
Ingredients
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Four large potatoes
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Three tbsp olive oil
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Salt and pepper
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150g brown onion, finely sliced
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Four fresh cloves of garlic, finely chopped
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500g regular beef mince (20% fat)
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Two tsp smoked paprika powder
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Two tsp dried oregano
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Chilli flakes, to taste
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One flat tsp cumin powder
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Four Aged Black Garlic Cloves, roughly chopped
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Two tsp Aged Black Garlic Savoury Paste
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400g tin tomatoes, diced
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One half 400g tin kidney beans, drained and rinsed
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Two flat tsp beef stock powder
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Four handfuls of grated tasty cheese
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40g red onion, finely diced
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One handful of fresh coriander, finely chopped
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Four large dollops of natural yoghurt or sour cream
Directions
Preheat the oven to 200 degrees Celsius using the fan-forced oven mode. Line a baking tray with baking paper.
Place potatoes on the tray and gently stab about ten small cuts on each side of the potato. Coat each potato with 1⁄2 tablespoon of olive oil and sprinkle with salt. Put the tray on the middle shelf of the oven and bake for an hour or until fully tender. Flip the potatoes several times while they are baking to cook evenly.
In the meantime, fry onions and garlic in a tablespoon of olive oil in a large non-stick frying pan on moderate heat. Once onions are translucent, add the mince and cook through well using a wooden spoon to break it into small pieces.
Sprinkle in smoked paprika, oregano, chilli flakes and cumin. Add Black Garlic Cloves and Black Garlic Savoury Paste. Add tinned tomatoes and kidney beans. Use the tomato tin to pour half a can of water into the pan, then stir in the stock, salt and pepper.
Simmer for half an hour or until the sauce is very thick.
Once the potatoes are cooked, take them out of the oven and cut them into quarters without cutting right through to the bottom. Fill each potato with plenty of chilli beef. Sprinkle with cheese and put back in the oven until the cheese melts.
Serve with a sprinkle of coriander and a big dollop of sour cream.
