Tex-Mex Beef Mince Jacket Potatoes

Preheat oven to 200°C fan-forced. Place potatoes on a lined baking tray. Drizzle with ½ the oil and season with salt. Bake for 40–45 minutes or until cooked through.

Heat remaining oil in a frypan over a medium high heat. Add beef mince and season with salt and pepper. Cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until caramelised.

Finely chop garlic. Add Subtly Smoky Chipotle, garlic and tomato paste to pan and stir for 1–2 minutes or until fragrant and tomato paste has caramelised.

Drain and rinse black beans and add to pan with 200ml water. Bring to a simmer and cook for 2–3 minutes or until sauce has thickened slightly.

Remove potatoes from oven and slice in half lengthways. Season with salt and pepper. Fill with mince mixture and top with cheese. Return to oven and bake for a further 5 minutes or until golden and bubbling.

Finely chop tomato and thinly slice spring onion. Top potatoes with sour cream, spring onion and tomato. Season with salt and pepper to serve.