You’ll need:

4 Maris Piper potatoes

1 Tbsp olive oil

1 garlic clove, minced

1/2 onion, chopped

2 tomatoes, diced

Chilli spice mix: 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano

250ml water

2 Tbsp Yondu

1 can black beans, drained and rinsed

4 spring onions, sliced

1 bunch of fresh coriander

What to do:

Preheat the oven to 200 degrees. Prick the potatoes all with a fork and place them on a baking sheet with oven paper. Drizzle olive oil on top of each potato. Bake them for 45 minutes flipping them half way through.
In a pot over medium heat combine olive oil and garlic. Sizzle these until garlic starts browning for about 30 seconds.
Add onion and stir-fry for 5 minutes until translucent.
Add diced tomatoes and spice mix and stir-fry for 5 more minutes.
Add beans, water and Yondu and simmer for 15 minutes.
Once cooked, turn off the heat and slightly smash the beans with a fork. Add fresh spring onions and stir well.
When potatoes are cooked, make a slit down the middle and slightly open them. Scoop the chilli onto each potato and serve with a generous amount of fresh coriander leaves and sliced spring onions.