INGREDIENTS:

Hotboss Hot & Smokey
1/2 Red Pepper
1 x Red Onion
Jacket potatoes
Beans
Cheese
Brown Sugar
Salt and Pepper

METHOD:

Preheat the Oven:
Preheat your oven to 400°F (200°C). Scrub the potatoes clean under running water, then pat them dry with paper towels.

Prepare the Potatoes:
Pierce each potato several times with a fork.
Rub them with olive oil and season generously with salt and pepper.
Place them directly on the oven rack or on a baking sheet lined with parchment paper.
Bake for about 45-60 minutes, or until the skins are crispy and the flesh is tender when pierced with a fork.

Caramelize the Onions and Peppers:
In a large pan, heat 1 tablespoon of olive oil over medium heat.
Add the diced onions and peppers, season with salt and pepper, and cook, stirring occasionally, until they are softened and caramelized, about 15-20 minutes.
Sprinkle brown sugar over the onions and peppers and continue cooking for an additional 5 minutes until they are nicely caramelized.

Prepare the Beans:
Push the onions and peppers to the side of the skillet and add the drained black beans.
Sprinkle smoked paprika over the beans and stir to combine with the onions and peppers.
Pour in the hot sauce and let the beans cook for another 5-7 minutes, allowing the flavours to meld together.
Adjust seasoning with salt and pepper if needed.

Assemble the Loaded Potatoes:
Once the potatoes are cooked, carefully slice them open lengthwise and fluff the insides with a fork.
Add a pat of butter into each potato and sprinkle with grated cheddar cheese.
Spoon the warm bean mixture generously over each potato.
Top with additional cheese, sliced jalapeños, and chopped cilantro, if desired.

Serve:
Serve the loaded potatoes hot, with a dollop of sour cream on top if desired.
This elevated version adds depth of flavour by caramelizing the onions and peppers, and baking the potatoes in the oven for a crispier skin.

Enjoy the rich, hearty flavours of this upgraded loaded potato recipe!
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