Mixed Bean & Lentil Chilli with Crispy, Cheesy Filled Potato Skins

Heat a drizzle of oil in a large, deep pan, over a medium heat and add in your onion, garlic, chilli paste, smoked paprika and cumin and cook for 5 minutes, until softened.

Add in the diced fresh tomatoes, mixed beans, lentils, water and the Knorr Vegetable Stock Pot. Allow this to melt into the chilli, enhancing the flavours. Stir to combine, then cover and allow to cook for 20 minutes.

Preheat the oven to 200c.

Give your potatoes a few spikes with a knife, rub with oil and salt and wrap each in foil with sprinkling of mixed herbs. Bake on a tray for 45 minutes in the oven, or until soft all the way through.

Once your potatoes are baked, halve them and scoop out the fluffy centres into a mixing bowl. Add the sliced spring onion, crème fraiche, cheese and combine with a fork. Add this back into their skins and top with more grated parmesan. Arrange these across a baking sheet and put back into the oven for 20 minutes, until the cheese is melted and the potato skins are crispy.

When the chilli is ready and the potatoes are out the oven, serve with the potatoes on the side. Garnish with a squeeze of lime and roughly chopped coriander.