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Microwave jacket potatoes with chilli beans

Why it worksA big potato cooks in about 12 minutes in the microwave instead of an hour in the oven. Turning it over halfway helps it cook evenly.

Ingredients

• 600 g potatoes
• 400 g kidney beans
• 200 g passata
• 3 g ground cumin
• 1 g chilli flakes
• 60 g grated gouda
• 100 g greek yogurt

Method

1. Prick two big potatoes all over with a fork. Microwave on full power for 8 minutes. Turn them over and microwave for 4–6 more minutes, until a knife goes in easily.
2. Wrap the potatoes in a clean tea towel to keep them warm. In a bowl, mix the drained kidney beans, the passata, the cumin, the chilli flakes and a pinch of salt.
3. Cover the bowl with a plate and microwave for 4 minutes, stirring halfway, until hot all the way through.
4. Cut the potatoes open. Spoon the beans on top, then the cheese and a spoon of yogurt.

A portion: about 560 kcal · 30 g protein · 80 g carbs · 11 g fat