Ingredients

• 4 baking potatoes, scrubbed, about 200g/7oz each
• 30ml/2 tbsp pure rapeseed oil
• 1 large onion, chopped
• 454g lean minced beef
• 5ml/1 tsp hot chilli powder
• 295g can Campbell's condensed cream of tomato soup
• 200ml/7fl oz water
• 400g/14oz can red kidney beans, drained and rinsed
• 75g/3oz Davidstow Mature Cheddar, grated
•   seasoning
•   fresh soured cream, to serve
•   salad leaves, to serve
•   tomatoes, to serve
•   fresh chives, chopped, to garnish
•   fresh parsley, chopped, to garnish
•   chilli powder, to garnish

Method

1. Preheat the oven to 200C/400F/Gas 6. Cut the potatoes into quarters; remove and discard the centre part as if coring an apple, leaving a 1cm/½in thick border. Arrange the wedges on a large baking tray and brush with one tablespoon of the oil. Sprinkle generously with salt and bake for about 40 minutes until the potato skins are crisp, tender and golden brown.
2. Meanwhile, heat the remaining oil in a large saucepan and fry the onion and mince for 5 minutes until browned, stirring frequently. Stir in the chilli powder and cook for a further minute. Add the tomato soup, water and kidney beans. Simmer gently, uncovered, for 30 minutes until tender; stir frequently. Season to taste.
3. When the potatoes are cooked, remove from the oven and sprinkle over the cheese. Return to the oven and cook for a further 2-3 minutes until the cheese melts. Spoon the bean pot on to serving plates and top with a spoonful of soured cream; add the potato skins, salad leaves and tomatoes. Garnish with the chopped chives, parsley, and chilli powder; serve immediately.

Notes