Salsa-baked potatoes with chilli recipe

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  • Healthy
serves: 4
Skill: easy
Cost: cheap

Nutrition per portion

Calories 489 kCal 24%
Fat 13.67g 20%
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  • Use up leftover lasagne mince to fill these jacket potatoes and add a Mexican kick with a colourful tomato salsa topping.


    • 4 large baking potatoes
    • Approx. 700g leftover mince
    • 1 x 500g jar mild or medium chilli con carne sauce (optional)
    • For the salsa
    • :
    • 1 small red onion, finely chopped
    • 2 tomatoes, finely chopped
    • ¼ cucumber, finely chopped
    • 2 celery sticks, finely chopped
    • 2tbsp chopped fresh parsley
    • Salt and freshly ground black pepper


    • Preheat the oven to 200°C (gas mark 6). Put the potatoes on to the top shelf in the oven and bake for 1hr, or until tender.

    • While the potatoes are cooking, heat a large frying pan and add the mince, a handful at a time, until the entire batch has been thoroughly heated. Add a few tablespoons of chilli con carne sauce if you wish.

    • Meanwhile, make the salsa by mixing together the red onion, tomatoes, cucumber, celery and parsley. Season.

    • Split open the jacket potatoes and fill them with the mince mixture. Spoon the salsa on top, then serve at once.

    Top tip for making Salsa-baked potatoes with chilli

    We’ve used this recipe in our credit crunch meal planner. Click here to go back to week 3 of the planner.

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    (32 ratings)
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