Adam Liaw’s Mexican jacket potatoes

Ingredients1.5kg large washed potatoes (1 large or 2 small potatoes per person)2 tbsp olive oil1 small brown onion, finely diced500g beef mince1 packet taco seasoning1 tbsp chipotle in adobo (optional)TO SERVE3 cups shredded tasty cheese1 red onion, finely slicedcherry tomatoes, halved1 iceberg lettuce, shreddedmild salsaTabasco or other hot sauceMethodStep 1Heat your oven to 180C fan-forced (200C conventional). Put the potatoes on a roasting tray (or two) and into the oven. You don’t need to wrap them in foil and you can roast them directly on the racks of your oven if you don’t have large enough trays. Roast the potatoes for 1 hour. Turn off the oven but keep the potatoes there to stay warm.Step 2Heat a large frypan over medium heat and add the oil and onion. Fry the onion for about 4 minutes, until softened and fragrant and just starting to brown. Add the beef and fry for a few minutes until lightly browned. Add the taco seasoning and chipotle (if using), around ½ cup of water, and mix well. Bring to a simmer, cover and simmer for about 5 minutes.Step 3To assemble, split the potatoes on a plate or in a bowl and lightly mash with a fork. Top with the meat sauce. Cover with cheese, red onion, cherry tomatoes and shredded lettuce. Serve with the salsa and the Tabasco.