- Step 1
reheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes on prepared tray. Drizzle with 1/2 the oil. Season well with salt and pepper.
- Step 2
Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
- Step 3
Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned. Add chilli powder, cumin and ground coriander. Cook for 1 minute. Add taco sauce. Cook, stirring, for 2 to 3 minutes or until heated through. Remove from heat. Season with pepper. Stir in fresh coriander.
- Step 4
Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Divide lettuce among potatoes. Spoon mince mixture onto lettuce. Top with cheese, avocado and tomato. Serve dolloped with sour cream and sprinkled with extra coriander leaves.
Stick with the nachos theme and sprinkle crushed corn chips over the sour cream just before serving.
Prick potatoes all over with a fork. Microwave on HIGH (100%) for 6 minutes. Transfer to a baking tray. Cook in the oven for 30 minutes or until golden and tender. Sebagos are the best choice for jacket potatoes. You could also use pontiac, kestrel, desiree or, for something unique, try royal blue.