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

• 2 tbsp olive oil
• 1 onion diced
• 2 garlic cloves, diced
• 1 tsp chilli paste
• 2 tsp smoked paprika
• 2 tsp cumin
• 600 g tinned beans (for example, borlotti beans and black eyed beans), drained and rinsed
• 200 g lentils (any kind)
• 1 punnet fresh tomatoes, diced
• 400 ml water
• 1 Knorr Vegetable Stock Pot
• 4 baking potatoes
• A drizzle of olive oil
• 1 tsp dried herbs
• 100 g grated Parmesan, plus extra for topping the potatoes
• 2 spring onions, sliced
• 2 tbsp creme fraiche
• Salt and pepper

Optional

• A squeeze of lime juice
• 4 tbsp creme fraiche
• roughly chopped coriander