If you love Mexican-style mince and jacket potatoes, then you'll love this dish that riffs on both. We've fast-tracked things here by not baking the whole potato. Instead, while the mince is in the pan, we roast chopped potato and make it deliciously cheesy. The beef and beans go on top with a fresh salsa and, of course, sour cream is non-negotiable for jacket potato fans.
Preheat oven to 200°C fan-forced. Cut potatoes into 3cm pieces. Place on a lined baking tray, drizzle with ½ the oil and sprinkle with ½ the Subtly Smoky Chipotle. Sprinkle with salt and pepper and toss to combine. Bake for 20 minutes or until golden. While potatoes are cooking, continue with step 2.
Heat remaining oil in a frypan over medium-high heat. Add beef mince and salt and pepper and cook, breaking up with a wooden spoon, for 5–6 minutes or until browned.
Remove core and seeds from capsicum and cut into 2cm pieces. Once mince is browned, add capsicum to pan and cook for 3–4 minutes or until starting to soften. Add remaining Subtly Smoky Chipotle and tomato paste and cook for 30 seconds. Add 125ml (½ cup) water and simmer for 4–5 minutes or until reduced slightly.
Cut tomato 1cm pieces. Thinly slice spring onion. Rinse and drain black beans. Place tomato, black beans and spring onion in a bowl with salt, pepper and red wine vinegar and toss to combine.
Once potatoes are golden, sprinkle with cheddar and return to oven for 2–3 minutes or until cheese has melted.
Divide potatoes and mince between plates. Top with salsa and sour cream to serve.