Preheat the oven to 200°C,180°C Fan, Gas Mark

2. Prick the potatoes all over with a fork, rub lightly with a little oil and place directly on the oven rack. Bake for 50 to 60 minutes, until the skin is crispy, and the flesh is tender when pierced with a sharp knife. Alternatively, cook in a preheated air-fryer, 200°C for 35 to 40 minutes, or according to the manufacturer's handbook.

20 minutes before the potatoes are ready, heat the remaining oil in a large non-stick frying pan over a medium heat.

Add the mince and cook for 4-5 minutes until brown, breaking up the mince with the back of a spoon.

Add the garlic, cumin, and smoked paprika and stir gently. Cook for a further 1 to 2 minutes. Stir through the canned tomatoes, bring to a gentle simmer, and cook for 8 to 10 minutes until the sauce thickens. Season to taste and add the sweetcorn and black beans, and heat through.

Remove the potatoes from the oven or air fryer. Make a cross in the centre of each potato and press the sides gently to open.

Spoon the spiced beef, sweetcorn, and black bean mix generously over each potato. Top with 2 tsp of crème fraîche or yogurt, garnish with the paprika or chilli (if used), and scatter with the spring onions, if used, before serving with the salad leaves.