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

• 1 tbsp olive oil
• 1 onion diced
• 2 garlic cloves, diced
• 1 tsp chilli paste
• 2 tsp smoked paprika
• 2 tsp cumin
• 600 g mixed beans rinsed and drained
• 200 g lentils (any kind)
• 1 punnet fresh tomatoes, diced
• 400 ml water
• 1 Knorr Smoked Chilli and Tomato Stock Pot
• 4 baking potatoes
• 1 tsp dried herbs
• 80 g low-fat grated cheese
• 2 spring onions, sliced
• 2 tbsp lighter creme fraîche

Optional

• A squeeze of lime juice
• 2 tbsp lighter crème fraîche
• roughly chopped coriander