Tex-Mex Baked Potatoes with Chili

2 large potatoes15 ml (1 tbsp) oil1 garlic clove, crushed1 small onion, chopped1/2 red pepper, seeded and chopped225 g (8 oz) lean minced beef1/2 fresh red chilli, seeded and chopped5 ml (1 tsp) ground cuminpinch of cayenne pepper200 g (7 oz) can chopped tomatoes30 ml (2 tbsp) tomato puree2.5 ml (1/2 tsp) dried oregano2.5 ml (1/2 tsp) dried marjoram200 g (7 oz) can red kidney beans15 ml (1 tbsp) chopped fresh coriander60 ml (4 tbsp) soured creamsalt and ground black pepperchopped fresh parsley, to garnishPreheat the oven to 220?°C/425?°F/ Gas 7. Oil the. potatoes and pierce with skewers. Bake for 30 minutes.Heat the oil in a pan and add the garlic, onion and pepper. Fry gently for 4-5 minutes until softened.Add the minced beef and fry until it is browned all over, then stir in the chopped chilli, ground cumin, cayenne pepper, tomatoes, tomato puree, 60 ml (4 tbsp) water and the herbs. Cover and simmer for about 25 minutes, stirring occasionally.Drain the kidney beans and add to the pan. Cook for 5 minutes, turn off the heat and stir in the chopped coriander. Season well and set aside.Cut the baked potatoes in half and place one half in each of four serving bowls. Top them with the chilli beef mixture and a dollop of soured cream and garnish with plenty of chopped fresh parsley.For the tacos,Salsa, sour cream and taco shells using the same chilli recipe as above!