Tomato-and-chilli-topped potatoes recipe

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  • Healthy
  • Vegetarian
serves: 6 - 8
Skill: easy
Cost: cheap

Nutrition per portion

Calories 282 kCal 14%
Fat 3g 4%
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  • Easy to make and low in fat, this delicious baked potato recipe is perfect for a filling, winter supper


    • For the topping:
    • 2 tbsp light olive oil
    • 1 onion, peeled and finely chopped
    • 4 sticks celery, finely chopped
    • 1-2 cloves garlic, peeled and crushed
    • 2 green chillies, deseeded and finely sliced
    • 1 tablespoon freshly grated root ginger
    • 400g can chopped tomatoes
    • 1 red pepper, deseeded and finely chopped
    • ½ level tsp salt
    • 200g (7oz) caster sugar
    • 150ml (¼ pint) cider vinegar
    • 2-3 pieces star anise


    • Set the oven to Gas Mark 6/200°C.

    • Prick the potatoes and wrap them in foil, then bake them in the oven for about 1½ hours, or until they are tender.

    • To make the topping: Pour the olive oil into a heavy-based saucepan and heat over a moderate heat. Add the onion and celery to the pan and cook for 5-7 minutes until they start to soften. Add the garlic, chilli and ginger and cook for a further 1-2 minutes, then add the tomatoes, red pepper and salt, and mix well. Finally, add the sugar, vinegar and star anise, and stir over a moderate heat until the sugar dissolves and the mixture comes to the boil. Reduce the heat and simmer gently for about 1 hour, stirring occasionally, so that the mixture doesn’t stick to the base of the pan. Remove pan from heat.

    • To serve, cut the potatoes in half and spoon the warm topping over.

    Top tip for making Tomato-and-chilli-topped potatoes

    Remove the star anise before serving, because they're quite hard if someone bites on them! You can freeze the toppinglet it cool, then pack in a suitable container and keep frozen for up to 1 month. Allow to defrost, and then serve either cold or reheated.

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