Tex-Mex Beef Mince Jacket Potatoes

Preheat oven to 210°C fan-forced. Place potatoes on a lined baking tray. Drizzle with ½ the oil and season with salt. Bake for 35-40 minutes or until cooked through. While the potatoes are cooking, move on with the recipe.

While the potatoes are cooking, 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.

Crush 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.

Carefully 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 tomatoes and thinly slice spring onion and toss together with salt and pepper. Top potatoes with sour cream, spring onion and tomato.