Jacket Potatoes with 3-Bean Chipotle Chili

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In the UK, the potato skins are called their “jackets”. Growing teenagers might appreciate a full potato. This recipe easily doubles.

Tags: Intermediate, 35 mins, Entrées, Beans, Microwave, President's Choice Blue Menu, High Fibre, Good Source of Vitamins/Minerals
Serves: 4
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 15  minutes
Total: 20  minutes

Additional Information


2 medium baking potatoes (about 8 oz /250 g each), scrubbed
1 tub (415 g) PC Blue Menu 3-Bean Chipotle Chili
1 cup (250 mL) rinsed and drained PC Blue Menu Black Beans
1/2 cup (125 mL) shredded PC Blue Menu Old Light Cheddar Cheese rapé
1/4 cup (50 mL) low fat sour cream
Half green onion, thinly sliced


  1. Using a fork, pierce potatoes; place on a paper towel in the microwave. Cook on HIGH for 5 minutes. Turn and cook another 4 to 5 minutes or until tender when pierced with the tip of a knife; cool slightly.
  2. Meanwhile, in a microwave-safe bowl, combine chili and black beans. Cover with plastic wrap; puncture wrap to allow steam to escape. Cook in microwave on HIGH for 4 minutes or until hot.
  3. Cut potatoes in half lengthwise. Spoon chili-bean mixture over each potato; sprinkle with cheese and top with a dollop of sour cream and onions.

Chef's Tips

Serve with a tossed green salad.

Nutritional Information

Per half-potato serving:
330 calories
fat 4.5 g
sodium 330 mg
carbohydrate 57 g
fibre 11 g
protein 14 g
Very High in Fibre
Good source of Iron
Source of Calcium