Tex-Mex Beef Mince Jacket Potatoes

Preheat oven to 210°C fan-forced. Place potatoes on a lined baking tray. Drizzle with 20ml (1 tablespoon) oil and season with salt. Bake for 35-40 minutes or until cooked through. While the potatoes are cooking, continue with step 2.

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 browned.

Crush garlic. Add Subtly Smoky Chipotle blend, garlic and tomato paste to pan and stir for 30 seconds or until fragrant and tomato paste has caramelised slightly.

Drain and rinse black beans and add to pan with 185ml (3/4 cup) 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 and tomato salsa to serve.