Baked Potatoes with Sliced Pastrami, Red Kraut and Smoky Chilli Beans
Photography by Manja Wachsmuth.
Loaded baked potatoes have always been a family favourite and the possibilities for toppings are endless. These are two frequently asked-for varieties. Each topping will generously fill four baked potatoes.
Serves: 4
INGREDIENTS
4 large Agria potatoes, about 250–300 grams each
olive oil
sea salt and ground pepper
Sliced Pastrami with Red Kraut
200 grams purchased sliced pastrami or corned beef
1 cup red kraut or sauerkraut, well drained on kitchen towels
1 cup grated Gruyère cheese
1 tablespoon grain mustard
½ cup sour cream
1 gherkin, finely chopped
2 tablespoons parsley, finely chopped
Smoky Chilli Beans
2 tablespoons olive oil
1 onion, thinly sliced
1 red capsicum, thinly sliced
2 cloves garlic, crushed
1 chipotle pepper in adobo, chopped
2 teaspoons ground cumin
400-gram tin crushed Italian tomatoes
400-gram tin each black beans and red kidney beans, drained and rinsed
1 bunch fresh coriander, chopped
To assemble
1 cup grated cheddar cheese
sour cream, to garnish
pickled chillies, to garnish
METHOD
Heat the oil in a large sauté pan and add the onion, capsicum and garlic. Season and cook for 10 minutes.
Add the chipotle pepper and cumin and cook for 2 minutes.
Add the tomatoes and the beans, bring to the boil, then simmer for 15 minutes until reduced and thick. Stir through three-quarters of the coriander, reserving the rest for garnish.
To assemble: Make a long slit in each potato and squeeze the sides to push open. Fill generously with the chilli beans and top with cheese. Bake at 200°C for 10 minutes until the cheese has melted and the filling is hot.
Top each potato with a dollop of sour cream, a pickled chilli and coriander. Serves 4.
Sliced Pastrami with Red Kraut
I love a good corned beef-on-rye sandwich and here I’ve taken the filling and used it to top hot baked potatoes.
To assemble: Make a long slit in each potato and squeeze the sides to push open. Fill with pastrami or corned beef, red kraut and cheese. Bake at 200°C for 10 minutes until the cheese has melted and the filling is hot.
Combine the mustard and sour cream. Place a spoonful on top of each potato and scatter generously with the combined gherkin and parsley. Serves 4.
Smoky Chilli Beans
The chipotle peppers give the smoky flavour to the beans, and you can add some of the extra sauce that surrounds them if you want a more fiery version.
Heat the oil in a large sauté pan and add the onion, capsicum and garlic. Season and cook for 10 minutes.
Add the chipotle pepper and cumin and cook for 2 minutes. Add the tomatoes and the beans, bring to the boil, then simmer for 15 minutes until reduced and thick. Stir through three-quarters of the coriander, reserving the rest for garnish.
To assemble: Make a long slit in each potato and squeeze the sides to push open. Fill generously with the chilli beans and top with cheese. Bake at 200°C for 10 minutes until the cheese has melted and the filling is hot.
Top each potato with a dollop of sour cream, a pickled chilli and coriander. Serves 4.
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