Preheat your oven to 200°C. Poke your potatoes with a fork, rub them lightly with olive oil and season the skin with a pinch of salt. Wrap them in foil and bake for about 45–60 minutes, until the inside is completely tender.
yum!Method
While the potatoes bake, pour 1 tbsp of olive oil into a pan on medium-high heat. Add your ground beef and cook, breaking it up with a wooden spoon, until browned and cooked.
Turn the heat down to medium, add your diced onion and minced garlic and cook for about 5 minutes until softened.
Stir in the cumin, paprika, salt and pepper. Pour in your tomato passata and let it simmer for 3–5 minutes until well combined, then take it off the heat.
Once the potatoes are out of the oven and cool enough to handle, slice them down the centre lengthwise.
Spoon the beef generously onto each potato and top with a handful of shredded cheese.
Return to the oven and broil for about 3–4 minutes, until the cheese is melted and bubbly.
Garnish with sour cream and guac when ready to eat.
