Preheat the oven to 180ºC, 160ºC fan, gas 4. Place the baking potatoes in the oven and cook for 45 minutes or until soft when pierced with a knife.
Meanwhile, heat the olive oil in a pan. Add the mince and onion and cook for 10 minutes.
Add 2 tablespoons of tomato purée, the chilli powder, 420g mixed beans in chilli sauce and 200ml water. Cook for a further 10 minutes. Stir through 250g halved pomodorino tomatoes, and two thirds of the bunch finely chopped spring onions.
Serve the chilli over the jacket potatoes with a tablespoon of sour cream on each. Garnish with the remaining sliced spring onions.