Potatoes: Preheat the oven to 200C fan bake. Scrub 2 large agria potatoes and prick all over with a fork. Rub with 1 tsp olive oil and a pinch of salt. Bake directly on the oven rack for 50-60 minutes until the skin is crispy and the inside is soft.

Taco mince: Heat a large pan to medium-high heat. Dice 1 onion and add to the pan with a drizzle of oil. Cook for 3-4 minutes until softened. Add 2 tsp crushed garlic, 1 tsp cumin, 1 tsp smoked paprika and ½ tsp chilli powder and cook for 1 minute. Add 300g beef mince and cook for 5-6 minutes until browned. Add ½ cup beef stock and 1 x 400g tin drained black beans. Simmer for 5 minutes until the sauce reduces. Season with 1 tsp salt.

Guacamole: Scoop 2 avocados into a bowl. Add juice of 1 lime, ½ tsp salt and 1 tsp crushed garlic. Mash to your preferred texture.

Serve: Split the baked potatoes open and load with taco mince, guacamole, diced tomato, fresh coriander and a dollop of sour cream.